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Tuna Ceviche - Cape Fish style


  • 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 


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!