Tuna and avocado ceviche: Difference between revisions
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A great fish [[Salad|salad]] / [[ceviche]] recipe for those hot summer evenings when you don't want to cook. | A great fish [[Salad|salad]] / [[ceviche]] recipe for those hot summer evenings when you don't want to cook. | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/tunaandavocadoceviche|#tunaandavocadoceviche]] [[Special:Search/tuna|#tuna]] [[Special:Search/limes|#limes]] [[Special:Search/avocado|#avocado]] [[Special:Search/seeds|#seeds]] [[Special:Search/springonion|#springonion]] [[Special:Search/lockandlock|#lockandlock]] [[Special:Search/salad|#salad]] [[Special:Search/grated|#grated]] [[Special:Search/refrigerate|#refrigerate]] [[Special:Search/zest|#zest]] | ||
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Latest revision as of 11:06, 13 April 2024
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 reviewExpensive 4.6/5 But worth it |
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
- Cut the tuna into 5 mm (¼) cubes
- Add the tuna and the remaining ingredients to a Lock and Lock-style box
- Close the lid - shake like mad and refrigerate for 3 hours - shaking now and then
- 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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