Name: Tuna ceviche with ginger, chilli and corn
Yield: 6
Ingredients: 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

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

Ingredients

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

Method

Main

1.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.

2.To serve, spoon the ceviche onto the tostadas and sprinkle with spring onion.

The Gourmet Traveller Team

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