Soy & sesame tuna ceviche

By Jamie Oliver

Tuna ceviche is a raw tuna dish that is a perfect for a starter, it is really quick to prepare, deliciously fresh; a great fish recipe.

Ingredients

• 1 x 200g tuna steak, sashimi quality, from sustainable sources, ask your fishmonger
• a small bunch of fresh coriander, leaves picked and finely sliced, stalks finely sliced
• zest and juice of 2 limes
• a 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
• optional: 1 fresh red chilli, deseeded and finely chopped

Instructions

1. 1

   Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.

2. 2

   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. Have a taste, and tweak with extra lime, oil or soy until you’ve got a good balance.

3. 3

   Pour the dressing over your tuna and gently mix together – as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.

4. 4

   Click off the stronger outer leaves of your little gem lettuces – you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche.

5. 5

   Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.