“This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties ”
- 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
- 2 limes , zest and juice of
- 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
- 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.
Source: Jamie Oliver