Ingredients
- Red onion 1, small
- Jalapeño 1
- Isle of Wight Piccabelle Tomatoes 250g
- Tuna loin 300g, fresh
- Limes 2
- Spinneysfood Fresh Coriander A handful
- Spinneysfood Fine Grain White Sugar 1 tbsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Salted Organic Tortilla Chips 125g
Nutrition (Per serving)
- 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."
Piccabelle, lime and tuna ceviche
Mexican 15 Mins Prep
- Finely 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.