Tuna Ceviche

Mike Reid


  • 100g Tuna, yellowfin sushi grade 
  • 2 Green chillis, diced deseeded 
  • 3 garlic cloves, minced
  • 1 tsp ginger, grated 
  • 4 Spring onions, finely chopped 
  • 100ml Olive oil 
  • 1 Lime, juiced 
  • ½ Avocado, pureed 
  • 3 Tbsp white soy sauce 
  • ½ tsp Sesame oil 
  • Salt and pepper to taste 


  1. Over a low heat add half your oil, then chilli, garlic and ginger. Cook it out over a low heat, until the garlic and ginger are completely confited. Pull off the heat and then drop in your spring onions. Season once cooled with salt and pepper.
  2. Prepare your tuna into 2cm diced cubes and place randomly over your plate. 
  3. Puree your avocado in your blender with the rest of the olive oil. Season again to taste.
  4. Take your cooled dressing and add to it your soy, sesame oil and juice of lime. Dress the tuna on the plate. Finish by piping your avocado puree around the plate too.
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