Ingredients
The following ingredients have 7 Servings
- 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
Instruction
- 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.
