A match made in tropical heaven, tuna and pineapple is the perfect combination of meaty fish and sweet-tart fruit. We combine them in this 20-minute ceviche recipe for a refreshing, summery delight
| Created by | Spinneys |
| Prep time | 20 minutes |
| Chilling time | 30 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 285 |
| Fat | 10.5g |
| Saturates | 2.1g |
| Protein | 29.7g |
| Carbs | 18.2g |
| Sugars | 11.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Combine the pineapple juice, soya sauce, fish sauce, white sugar and wasabi paste in a bowl and stir to dissolve the wasabi.
2
Finely slice the cucumber and cube the pineapple. Slice the tuna into 2cm-thick slices. Finely dice one shallot and thinly slice the other. Toss together in a large bowl and refrigerate for 30 minutes.
3
Divide between 4 bowls and sprinkle with a mix of toasted black and white sesame seeds and serve.
