Tuna Mango & Pineapple Ceviche

Khanh Ong

Ingredients:

  • 200g Sashimi grade tuna
  • 1 tbsp caster sugar
  • 10ml hot water
  • 35ml fish sauce
  • Zest and juice of 2 limes
  • 50g pineapple fresh, diced
  • 1⁄4 of a green mango diced
  • 1 tbsp finely chopped coriander stalks
  • 1 long red chili
  • 1 lemongrass
  • 2 tbsp dessicated coconut

Method:

  1. Roughly chop lemongrass, half the chili , then add to a mortar and pestle with the sugar and lime zest.
  2. Bruise the chilli and lemongrass with the mortar and pestle, then add coriander stalks and bash, then loosen with lime juice and fish sauce.
  3. Taste for seasoning, add more lime juice or sugar if needed
  4. Crush half of the pineapple in the mortar and pestle
  5. Slice tuna into cubes and add to a bowl with ¾ of the dressing
  6. Add the rest of the pineapple, mango and dessicated coconut
  7. Garnish with finely chopped chilli and coriander leaves.
  8. Serve with lavosh or crackers.

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