Tuna and avocado ceviche

This recipe requires preparation in advance!

A great fish salad / ceviche recipe for those hot summer evenings when you don't want to cook.

Tuna and avocado ceviche

Servings:	Serves 6
Calories per serving:	127
Ready in:	3 hours, 5 minutes
Prep. time:	3 hours, 5 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	9th August 2012

Best recipe review Expensive 4.6/5 But worth it Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 200g best quality fresh tuna steak (sashimi quality)
• Zest and juice from 2 limes
• Thumb-sized piece of ginger, peeled and finely grated
• 1 fresh red chilli - finely chopped - seeds removed if preferred
• ½ teaspoon light soy sauce
• 2 spring onions, finely chopped
• 1 ripe avocado, peeled, stoned and cut into thin slices

Method

1. Cut the tuna into 5 mm (¼”) cubes
2. Add the tuna and the remaining ingredients to a Lock and Lock-style box
3. Close the lid - shake like mad and refrigerate for 3 hours - shaking now and then
4. Taste, adjust the seasoning and serve over the avocado slices.

Serving suggestions

• Serve in a Martini glass for that 'dinner party' look
• To serve as 'finger food', spoon small amounts onto trimmed green salad leaves

Variations

Use a grapefruit or an orange instead of 2 limes

Use a small, finely chopped red onion instead of a spring onion

See also

• Similar ceviche-style recipes

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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