Asian-style tuna ceviche

Tuna Ceviche on Lettuce

Serves 6-8

  • 200 g tuna steak, sashimi quality, from sustainable sources, ask your fishmonger

  • 1 small bunch of fresh coriander, leaves picked and finely sliced, stalks finely sliced

  • zest and juice of 2 limes

  • 1 thumb-sized piece of fresh ginger, peeled and finely grated

  • 1 teaspoon sesame oil

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons low-salt soy sauce

  • 2 baby gem lettuces

  • 1 fresh red chilli, deseeded and finely chopped, optional

Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.



In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you've got a good balance. Pour the dressing over your tuna and gently mix together – as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.



Click off the stronger outer leaves of your little gem lettuces – you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche. Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.

Nutritional Information

Asian-style tuna ceviche

Tuna steak canapés in lettuce cups

More Fish recipes ->
0 foodies cooked this
This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties
Serves 6-8
25m
Super easy
Method

This is a lovely little dish that uses raw tuna and really fresh Asian-style flavours. It's really quick to pull together so is perfect as a starter, plus a little tuna goes a long way prepared like this so you'll save on your pennies too. Make sure you use the freshest tuna you can get your hands on – ask your fishmonger for sashimi- quality fish.

Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.

In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you've got a good balance. Pour the dressing over your tuna and gently mix together – as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.

Click off the stronger outer leaves of your little gem lettuces – you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche. Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.

Nutritional Information Amount per serving:
  • Calories 117 6%
  • Carbs 1.5g 1%
  • Sugar 1.4g 2%
  • Fat 8.2g 12%
  • Saturates 1.4g 7%
  • Protein 8.6g 19%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus