Tuna Ceviche

Total time: 10 minutes (Preparation: 10 minutes)

Serves: 4

The whip-up-in-a-moment dish that can serve as a wonderfully fresh entrée. This works well for warm summer days when you need something light and fresh.

I found myself making this repeatedly during Christmas (it's summer in Australia!) and other gatherings when the mercury would rise and I wouldn't want to heat the oven.

Tuna Ceviche recipe

Ingredients

Yellowfin tuna: 1 steak (~250g), diced into 1 cm cubes
Birdseye chilli: 1 small, finely chopped
Capers: 1 tablespoon
Avocado: 1 medium avocado, diced
Lime juice: 1/3 cup
Olive oil: 1/4 cup
Coriander: 1/2 cup
Salt and pepper to taste
Lavosh to serve

Method

Gently mix tuna, avocado, chilli and capers in a bowl.
In a separate bowl, combine lime juice and olive oil.
Mix 1/2 of the lime juice and olive oil mixture into the tuna. Add salt and pepper and taste. Add more of the lime/olive oil mixture and salt/pepper to your taste.
Let the mixture sit for 5 minutes. Top with the fresh coriander leaves.
Serve immediately with lavosh.

Notes

Prepare in advance: You can prepare most of the dish in advance. Add everything together, expect for the lime juice, olive oil and salt. When you are ready to serve, sprinkle the salt and drizzle with the lime juice and olive oil mixture.

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