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This delicious tuna ceviche is super easy to make and perfect as a light starter for any meal. It’s also very suitable for any dinner parties during Christmas or another festive occasion.
Tuna ceviche
This recipe is originally from book Lemongrass and ginger by Leemei Tan. If you love Asian cooking this is a great book. I made a couple of recipes from the book and this tuna ceviche is by far my favorite. (I also made the steamed rice cakes ) Making the tuna ceviche takes no more than 30 minutes and that is including the time it takes for the fish to marinate.
Leemei calls this a cured tuna salad, but for me this is pretty much similar to a regular ceviche or even the Mexican aguachile. Of course most important is the fact that you should go for really fresh tuna.
Melt in your mouth tender
The tuna ceviche itself was melt in your mouth tender once it was ‘cooked’ in the lemon and lime marinade. It’s not as acidic as you would expect as most of that is being soaked up by the fish. I can still remember making my first ceviche. I really thought it would be incredibly sour. You know that experience when you eat or drink something and it is so sour that you cannot stop your face from going all weird on you? That’s what I expected but it wasn’t. Fish and acidity have this funny effect on one another.
Preparing the tuna
For making this tuna ceviche it is important to slice the tuna at the right angle. Against the grain. Similar to when you would slice beef for instance. That makes all the difference in how the tuna will taste.
Prepare all the aromats and place that with the tuna into a bowl. Make sure not to prepare this dish too long in advance as the tuna ceviche will be overcooked if you do so. Like any other ceviche kind of dish it needs the right amount of time for that perfect preparation. If you stick to the times given below you should be good to go.
Try these tuna recipes
Tuna ceviche
Ingredients
- 500 gr skinless boneless tuna steaks
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 2 tsp granulated sugar
- 1 garlic clove grated
- 5 mm ginger peeled and greated
- 1 green bird's eye chili deseeded and finely chopped
- 1 small red onion finely chopped
- 2 spring onions finely sliced
- 8 cherry tomatoes quartered
- 1 handful coriander roughly chopped
- sea salt and freshly ground black pepper
How to make the tuna ceviche
- Place the tuna on a chopping board and cut against the grain into 5 mm thick slices. Put in a bowl, season with salt and pepper and leave to one side.
- Mx the lime juice, lemon juice, sugar and a pinch of salt in a small bowl until the sugar is dissolved. Stir in the garlic, ginger, chili and onion, then pour the sauce over the tuna slices. Toss the tuna until well coated with the dressing, cover with cling film and leave to marinate in the fridge for about 10 minutes.
- Remove the tuna from the fridge and add the spring onions and cherry tomatoes to the bowl. Return to the fridge to marinate for a further 5 minutes, then remove and leave to stand at room temperature for 10 minutes before serving. Serve with the coriander sprinkled over.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
