• This recipe for spicy tuna ceviche is so fresh, so light, just how Mexican should be – still with a bit of spice though, naturally.

    Recipe by Ingrid Casson & Leila Saffarian
    Photography by Dylan Swart
     

    Spicy tuna ceviche

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • The zingy dressing

    • Maldon Sea Salt and freshly ground black pepper, to taste
    • 2 spring onions, chopped
    • 1 red chilli
    • 15ml (1 tbsp) olive oil
    • juice of ½ lime
    • a small handful of fresh coriander
    • 200g sustainable tuna, thinly sliced
    • To serve

    • spring onions, sliced
    • cucumber, chopped
    • red cabbage, shredded
    • fresh lime wedges

    Instructions

    1

    For the dressing, combine the ingredients in a small bowl. Mix well, cover and refrigerate for 15 minutes.

    2

    Lay the tuna slices on a plate and cover with the dressing. Cover and refrigerate for 20 minutes.

    3

    Serve with plenty of sliced spring onions, cucumber, cabbage and lime.

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