Chill with tuna ceviche

28 May 2014 - 02:00 By Sunday Times Food Weekly

Chill with tuna ceviche


  • 450g fresh tuna, sliced
  • 1 small red onion, halved and thinly sliced
  • 185ml ( cup) fresh lime juice
  • 5ml (1 tsp) freshly ground black pepper
  • 1 avocado, diced
  • Cucumber, sliced into matchsticks
  • 1 red chilli, seeded and finely chopped
  • 60ml ( cup) fresh coriander, coarsely chopped, plus extra for garnish


Tortilla chips, to serve


Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the plastic and freeze until fairly firm, about 15 minutes.

Stack and slice into 5mm cubes with a sharp knife. Transfer to a glass or ceramic bowl and stir in the onion, lime juice and pepper. Cover and refrigerate for 1 hour, stirring gently with a plastic spatula every 15-20 minutes. The tuna will change colour.

Just before serving, gently fold in the avocado, cucumber, chilli and coriander and season with salt. Garnish with extra coriander and serve with tortilla chips.

Serves 2