Tuna ceviche with aromatic salad

Marinade

1. Mix all the ingredients together in a ceramic bowl.

Garnish

1. Heat 150 mL of the oil in a small pan.
2. Fry the shallots and garlic separately until golden.
3. Be aware that the colour will increase after they have been fried.
4. Remove with a slotted spoon and drain on kitchen paper.
5. Cool and reserve.

Salad

1. Rinse and drain the cress, endive, mint, basil and coriander leaves.
2. Transfer to a bowl, cover, and place in the refrigerator, until required.
3. Using a very sharp knife, neatly cut the tuna into 1 cm/1/3 in slices.
4. Place in the marinade, covering all the slices well, and leave for 5 minutes.
5. Season the avocados with salt and pepper and toss with the lemon juice.
6. Gently drain the tuna, then arrange on a serving plate.
7. Top with the avocado and drizzle over a little of the remaining oil.
8. Toss the last of the oil with the cress and coriander and arrange on top of the avocado.
9. 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.
10. Sprinkle over the salad and serve at once.