Home
Recipes
coriander

Crystal salad rolls

Crystal salad rolls

Thai mussels with bok choy

Thai mussels with bok choy

Dukkah

Dukkah

Asian duck salad

Duck recipes

Asian duck salad

7 hours to cook the duck 2 ducks

Won ton chicken and pork ravioli

Won ton chicken and pork ravioli

5 minutes

Stir-fried chilli-barbecue chicken and greens with coriander noodles

Stir-fried chilli-barbecue chicken and greens with coriander noodles

15 minutes

Grilled corn and bean salad wraps

Corn recipes

Grilled corn and bean salad wraps

Mexican tortillas

Mexican recipes

Mexican tortillas

Spiced Middle Eastern lamb and pumpkin pilaf

Spiced Middle Eastern lamb and pumpkin pilaf

Dhal with onions

Dhal recipes

Dhal with onions

20 to 30 minutes

Cass Abraham's Cape Malay lamb curry

Curry recipes

Cass Abraham’s Cape Malay lamb curry

2 hours

Pan-grilled tuna with ceviche dressing

Ceviche recipes

Pan-grilled tuna with ceviche dressing

Pan-grilled tuna with ceviche dressing

Load more

Pan-grilled tuna with ceviche dressing

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time Pan-grilled tuna with ceviche dressing

Ingredients

500 g filleted tuna or firm white fish
Salt
Olive oil

For the dressing, mix together:

2 firm red tomatoes, finely chopped
1 punnet baby salad onions, finely chopped
1-2 fresh chillies, finely chopped
4 tablespoons good olive oil
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano
2 tablespoons chopped fresh coriander leaves
1/2 cup fresh squeezed lime juice
Coarse sea salt and milled black pepper

For serving

1 large firm ripe avocado, thinly sliced
Hot baked sweet potatoes

Method

Cut the fish into large cubes. Sprinkle with salt and oil. Quickly sear on top of the stove in a hot grill pan. Take care not to overcook. Tuna should be distinctly rare, white fish just cooked and still moist.
Turn onto plates or a platter lined with sliced avocado. Spoon dressing over fish. Serve with hot baked sweet potatoes.

TASTE’s take:
Traditionally for ceviche, a Latin American favourite, the raw fish is ‘cooked’ in the lime dressing. Here it’s used to dress quickly grilled fish.

Discover more ceviche recipes here.