Tuna ceviche with ginger, chilli and corn

AT A GLANCE

  • Serves 6 people

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.

  • 500 gm tuna, cut into 5mm dice
  • 1 tsp very finely chopped ginger
  • ½ Spanish onion, finely chopped
  • Juice of 4 limes
  • 3 tsp extra-virgin olive oil
  • 2 wild green chillies (or green birdseye chillies), finely chopped
  • 1 bunch coriander, leaves only
  • 1 small orange sweet potato (about 300gm), peeled, cut into 5mm dice, boiled until tender
  • Kernels from 1 corn cob
  • 12 crisp tostadas
  • 1 spring onion, sliced crossways
01   Combine the tuna, ginger, onion and half the lime juice in a bowl and set aside for 5 minutes. Drain off the juices, add all the remaining ingredients, including the remaining lime juice, and season to taste with sea salt and freshly ground black pepper.
02   To serve, spoon the ceviche onto the tostadas and sprinkle with spring onion.

Topics:

FEATURE RECIPE, NEIL PERRY, MEXICAN, TUNA

FEATURED IN

Nov 2016

Nov 2016

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