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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.

  • Serves 6

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

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    To serve, spoon the ceviche onto the tostadas and sprinkle with spring onion.