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.
The first one, the steamed rice cakes, I already told you about last week but I also made a delicious and healthy starter. Sort of to counter all that sweetness… I picked the tuna ceviche, also originating from the Philippines. Leemei calls it a tuna salad, but essentially this is a tuna ceviche. The recipe takes literally less then 30 minutes to make and that is including the marinating time, so perfect for when you have little time but still want to put something good on the table.
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.
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
- 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
- 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.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.