To mark our 50th anniversary, we collaborated with Patrón
Tequila and Neil Perry to create a Mexican-themed birthday
500 gm tuna, cut into 5mm dice1 tsp very finely chopped ginger½ Spanish onion, finely choppedJuice of 4 limes3 tsp extra-virgin olive oil2 wild green chillies (or green birdseye chillies), finely chopped1 bunch coriander, leaves only1 small orange sweet potato (about 300gm), peeled, cut into 5mm dice, boiled until tenderKernels from 1 corn cob12 crisp tostadas1 spring onion, sliced crossways
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.
To serve, spoon the ceviche onto the tostadas and sprinkle with spring onion.