Tuna and avocado ceviche

Tuna and avocado ceviche

Servings:	Serves 6
Ready in:	3 hours, 5 minutes
Prep. time:	3 hours, 5 minutes
Cook time:	None
Difficulty:

This recipe needs advance preparation!

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

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, peeler 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

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