Tuna ceviche with aromatic salad

Buy a nice fresh piece of tuna from your fishmonger. Things to look for are a deep red colour, a firm smooth flesh that doesn’t appear dull or watery and the cut surface should have a rainbow-like shimmer across it. Always have a smell; it should be fresh and a little salty.

Serves 4 – 6



  • juice of 5 limes
  • 1 teaspoon sesame oil
  • 1 tablespoon palm sugar*
  • 1 tablespoon soy sauce
  • 1 tablespoon coconut milk


  • 200 mL/7 oz vegetable oil
  • 100 g/31/2 oz Thai pink shallots (Asian shallots), finely sliced lengthways
  • 3 garlic cloves, finely sliced lengthways


  • 3 loosely packed cups frisée;
  • purple basil leaves;
  • curly endive, smaller inside leaves;
  • mint
  • baby basil leaves
  • leaves of 1 bunch fresh coriander
  • 500 g/1 lb 2 oz fresh tuna
  • 2 avocados, diced
  • salt and freshly ground black pepper
  • 1 teaspoon lemon juice

* Available at specialist Asian food shops.

To make the marinade, mix all the ingredients together in a ceramic bowl.
To prepare the garnish, heat 150 mL/5 fl oz of the oil in a small pan. Fry the shallots and garlic separately until golden. Be aware that the colour will increase after they have been fried. Remove with a slotted spoon and drain on kitchen paper. Cool and reserve.

Rinse and drain the cress, endive, mint, basil and coriander leaves. Transfer to a bowl, cover, and place in the refrigerator, until required. Using a very sharp knife, neatly cut the tuna into 1 cm/1/3 in slices. Place in the marinade, covering all the slices well, and leave for 5 minutes. Season the avocados with salt and pepper and toss with the lemon juice.

Gently drain the tuna, then arrange on a serving plate. Top with the avocado and drizzle over a little of the remaining oil. Toss the last of the oil with the cress and coriander and arrange on top of the avocado.

Grind the fried shallots and garlic with 1/2 teaspoon each of salt and sugar in a mortar and pestle to give a crumbly texture. Sprinkle over the salad and serve at once.

Posted by c55 in : seafood, No Comments on Tuna ceviche with aromatic salad


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