In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. ®/™©2020 Yummly. “This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, How to make beetroot gravlax from scratch, Sexy ceviche: The Food Busker & Deap Vally, 200 g tuna steak , sashimi quality, from sustainable sources, ask your fishmonger, 1 small bunch of fresh coriander , leaves picked and finely sliced, stalks finely sliced, 2 limes , zest and juice of, 1 thumb-sized piece of fresh ginger , peeled and finely grated, 1 teaspoon sesame oil, 3 tablespoons extra virgin olive oil, 2 tablespoons low-salt soy sauce, 2 baby gem lettuces, 1 fresh red chilli , deseeded and finely chopped, optional. This recipe is from Peter Gordon's book Savour: Salads for all Seasons. Scrape it into a bowl with half the coriander leaves and all the stalks. Cut the fish into 1½ –2cm cubes and place in a bowl. salt Ingredients 1 medium sized tuna filet 2 big lemons 1/2 big tomato 1 shallot 1 big sprig of mint 1 handful of basil leaves 1 teaspoon ground cinnamon 1 teaspoon extra-virgin olive oil. Cover and place in the fridge for 5 minutes, Toss the apple with the toasted coconut. The juice should completely cover the … Fresh lime, red onion, olive oil, lemons, avocado, tuna, fresh coriander. 8 ounce ahi tuna steak, raw, sushi grade cut into small cubes Scallop, tuna and salmon ceviche with mango, Seared yellowfin tuna with green papaya salad, Escabeche of yellowfin tuna with aubergine purée and herbs, Cod, Spanish Persimon® and avocado ceviche, Begin by preparing the tuna. Click off the stronger outer leaves of your little gem lettuces – you want about 16 in total. This delicious ceviche is inspired by the Polynesian-style raw fish salads Peter Gordon grew up with in New Zealand. Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away. Let sit five minutes, then drain, rinse and … Decades on from the halcyon days of The Sugar Club, the 'King of Fusion', Peter Gordon still reigns supreme on the London dining scene. Wash them and spin dry well, then line them up on a board. Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Arrange the tuna slices in a single layer on the baking sheet … Give the fish another gentle mix and taste for seasoning, adding extra salt if needed. In a large glass bowl, combine the fish, lime juice and onion. Chunks of fresh tuna are marinaded in lime juice, then tossed in a vibrant coconut and coriander dressing just before serving. Have a taste, and tweak with extra lime, oil or soy until you’ve got a good balance. Divide among bowls or plates and sprinkle the apple, coconut and reserved coriander leaves on top, 1 red onion, halved and very thinly sliced, 1/2 tsp palm sugar, grated, or light brown sugar, , finely chopped with the leaves reserved for garnish, Join our Great British Chefs Cookbook Club. Toss gently with the onion mixture, coconut milk, mango, coriander and spring onion. Cover and place in the fridge until the fish is ready, Drain the juices from the fish. Line a baking sheet with plastic wrap. 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