msc_ecolabel

Tuna ceviche

Prep time 20 mins
Cooking Time 5 mins
Serves 2
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Yellowfin tuna
  • 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
  1. 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.
  2. Now add the tuna and the coriander leaves and marinate for 5 minutes.
  3. Remove the tuna from the marinade. Mix the fish with the onion and the pomegranate seeds.
  4. Serve with three tablespoons of the marinade with sliced chilli pepper and coriander leaves.
Photo credit: David Loftus

Ingredients

Method

  • 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
  1. 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.
  2. Now add the tuna and the coriander leaves and marinate for 5 minutes.
  3. Remove the tuna from the marinade. Mix the fish with the onion and the pomegranate seeds.
  4. Serve with three tablespoons of the marinade with sliced chilli pepper and coriander leaves.
Photo credit: David Loftus
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