Tuna Chilli Ceviche

Tuna Chilli Ceviche


16 people made this

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.


Serves: 4 

  • 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

Preparation:25min  ›  Extra time:3hours chilling  ›  Ready in:3hours25min 

  1. 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.

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