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

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This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties
Serves 6-8
25m
Super easy
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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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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

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BUYING SUSTAINABLY SOURCED FISH

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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

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  • 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