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Prep time
20 mins
Cooking Time
5 mins
Serves
2
Ingredients
- 2 limes
- 1 cm fresh ginger root
- 1 clove garlic, peeled and flattened
- ½ red chilli pepper, de-seeded and thinly sliced
- 4 stems coriander, leaves stripped off and coarsely chopped
- 2 tsp fish stock
- 150 g MSC certified yellowfin tuna fillet, cut into ½ cm slices
- ½ red onion, in rings
- 1 tbsp pomegranate seeds
- Salt
Method
- Juice the limes over a bowl and place the ginger, garlic and coriander stems in the juice. Leave to stand for 10 minutes to allow the flavours to mingle. Remove the ginger, garlic and coriander stems and add ¼ teaspoon salt and the sliced chilli pepper. Mix well together with the stock.
- Now add the tuna and the coriander leaves and marinate for 5 minutes.
- Remove the tuna from the marinade. Mix the fish with the onion and the pomegranate seeds.
- Serve with three tablespoons of the marinade with sliced chilli pepper and coriander leaves.
https://www.msc.org/en-us/what-you-can-do/sustainable-recipes/recipe/tuna-ceviche
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