This tomato ceviche highlights the distinct umami flavour of Piccabelle tomatoes with a zesty-spicy dressing
| Calories | 322 |
| Fat | 14g |
| Saturates | 2g |
| Protein | 17g |
| Carbs | 33g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely dice the red onion. Halve and finely dice the jalapeño (remove the seeds for a milder flavour). Finely dice half the tomatoes, reserving the rest for serving.
Cut the fresh tuna into evenly sized cubes (approx. 1½cm).
Zest and juice the limes. Finely chop the coriander. In a small bowl, whisk together the lime zest and juice, coriander, sugar, olive oil, salt and pepper until well combined.
In a large mixing bowl, combine the diced onion, jalapeño and diced tomatoes. Add the cubed tuna and gently toss. Pour the lime dressing over the mixture and toss gently to ensure everything is evenly coated.
Thinly slice the remaining tomatoes and gently fold them into the ceviche.
Serve immediately with the tortilla chips.
