Nutrition (per serving)
| Calories | 392 |
| Fat | 26g |
| Saturates | 7g |
| Protein | 18g |
| Carbs | 24g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Cut the tuna into 1cm cubes.
2
Cut the red onion, tomato, cucumber and nectarines into 1cm cubes.
3
Finely chop the jalapeño.
4
Place the fish in a bowl with the lime juice, onion, chilli and 1 tsp salt.
5
Cover the fish well and refrigerate for 15 minutes.
6
Combine the tomato, cucumber and nectarines in a bowl. Season with the remaining salt and gently mix together.
7
Remove the fish from the fridge and add the flesh to the tomato mix (reserve the lime juice and add this to taste).
8
Serve the ceviche with corn chips on the side, drizzle with the olive oil, top with roughly chopped coriander and season with freshly ground pepper, if required.
