Tuna Ceviche – Cape Fish style
Planning sundowners on the beach, rocks, or at your favourite viewpoint? Don’t be that guy and bring the same generic snack of hummus, carrots and crackers. It’s been done a million times over and is about as exciting as cardboard. Make a little extra effort and follow the quick easy steps below to whip up a delicious tuna ceviche.
We recommend that you ask for a tuna cut from the belly fillet, as it will have a higher fat content (marble) which will pack a bit more flavour and texture, punching through the coriander and lemon tang. If you want a budget friendly option, try out our yellowfin tuna cake mix: it’ll work perfectly.
Tuna Ceviche – Cape Fish style
Ingredients
- Yellowfin tuna fillet (+- 500 grams)
- 3 radishes (finely shopped)
- 1 lemon juice (zest grated)
- 2 tsp olive oil (we recommend Funky Ouma’s ‘convenient olive oil’)
- 1/4 cup fresh coriander (finely chopped)
- 1 chill (seeds removed and finely chopped)
- Salt and pepper to season (we recommend Funky Ouma’s ‘braai & cooking salt’)
- 1 ripe avocado
Instructions
Step 1 – Ceviche
- Pop the tuna fillet into the freezer for 5 to 10 minutes to allow the fish to firm up and make it easier to slice and dice.
- Using a sharp knife cut the tuna into small cubes/ strips
- In a bowl combine lemon juice, zest, chilli, olive oil, diced radish, salt, pepper and finely chopped fresh coriander.
- Dice up the avocado and combine with the dressing
- Pour the dressing and avocado over the tuna and gently mix together – as soon as the acid from the lemon hits the tuna it will begin to cook it, so you only need to mix lightly.
- Have a taste, and tweak with extra lemon, olive oil and seasoning until you’ve got a good balance.
- Pop the ceviche tuna into a snap lock Tupperware and you are ready to hit the beach for sundowners.
- Serve with tortilla chips, melba toast or any other form of cracker.
Tried this recipe?Let us know how it was!