Tuna ceviche with ginger, chilli and corn

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.

You'll need

500 gm tuna, cut into 5mm dice 1 tsp very finely chopped ginger ½ Spanish onion, finely chopped Juice of 4 limes 3 tsp extra-virgin olive oil 2 wild green chillies (or green birdseye chillies), finely chopped 1 bunch coriander, leaves only 1 small orange sweet potato (about 300gm), peeled, cut into 5mm dice, boiled until tender Kernels from 1 corn cob 12 crisp tostadas 1 spring onion, sliced crossways


  • 01
  • Combine the tuna, ginger, onion and half the lime juice in a bowl and set aside for 5 minutes. Drain off the juices, add all the remaining ingredients, including the remaining lime juice, and season to taste with sea salt and freshly ground black pepper.
  • 02
  • To serve, spoon the ceviche onto the tostadas and sprinkle with spring onion.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2016

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