If you can find sashimi-grade tuna, it makes a mouthwatering cerviche. It's ideal as either a main or a side dish, especially at a barbecue.
375g sashimi grade tuna
3/4 bunch spring onions, thinly sliced
1/2 medium onion, finely diced
2 teaspoons minced fresh ginger
1 fresh chilli pepper, seeded and minced
1/4 cup lemon juice, or to taste
1/4 teaspoon soy sauce, or to taste
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Directions Preparation:25min › Extra time:3hours chilling › Ready in:3hours25min
Cut tuna into 1cm cubes and place into a bowl. Stir in the onion, spring onions, ginger, chilli, lemon juice and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.