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Tuna ceviche with aromatic salad


  • Marinade

  • 5 Limes juice of

  • 1 teaspoon Sesame Oil

  • 1 tablespoon Palm Sugar

  • 1 tablespoon Soy sauce

  • 1 tablespoon Coconut milk

  • Garnish

  • 200 ml vegetable oil

  • 100 g Thai pink shallots finely sliced lengthways

  • 3 finely sliced lengthways Garlic Cloves

  • Salad

  • purple basil leaf

  • 3 cups loosely packed frisee

  • Endive leaf smaller inside leaves

  • Mint

  • baby basil leaf

  • 1 bunch fresh coriander leaf

  • 500 g fresh Tuna

  • 2 diced Avocados

  • Salt

  • Ground black Pepper

  • 1 teaspoon Lemon Juice


  • 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.


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.

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Posted by Merryn13Report
A friend gave us half of a yellow fin tuna he caught and I'd seen this recipe before. I used golden shallots instead of pink but otherwise followed this recipe. Sublime! The fresh flavours blended beautifully together. Thanks for sharing.
Posted by SP78Report
I think, my family as well love your recipes and locations. Sonya. x