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Categories:
tuna celery olive oil wedges brown sugar tomatoes garlic avocado Creme Fraiche green chillies fresh coriander spring onions tortilla chips
Viewed: 65 - Published at: 5 years agoIngredients
- 300 g tuna fillets (sushi quality), finely chopped
- 1 stick celery, finely chopped
- 8 tbsp olive oil
- 3 None limes, 1/2 cut into 4 wedges, 2 1/2 juiced
- 3 tsp brown sugar
- 2 None medium tomatoes, grated
- 2 cloves garlic, peeled and finely chopped
- 1 None ripe avocado, peeled and stoned
- 1 tbsp creme fraiche
- 2 None small green chillies, deseeded and chopped
- 15 g fresh coriander, little reserved for garnish, remainder roughly chopped
- 2 None spring onions, cut into diagonal slices
- 100 g tortilla chips
Method
- For tuna ceviche, mix tuna, celery, 3 tbsp oil and 6 tbsp lime juice. Add 1 tsp sugar and season then chill. In a separate bowl, mix tomatoes and 3 tbsp lime juice. Add 1/2 the garlic, remaining oil and sugar. Season then spoon tuna into 4 serving glasses and top with tomatoes. Chill for 30 mins.
- For guacamole, puree avocado, creme fraiche (or sour cream, if using), chiles, remaining garlic and lime juice. Season then mix in cilantro. Transfer to a bowl and sprinkle with spring onions.
- To serve, garnish tuna with lime wedges and cilantro. Serve with tortilla chips and guacamole.
