Tuna Chilli Ceviche

    3 hours 25 minutes

    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.

    21 people made this

    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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    Reviews in English (15)


    This is a fantastic appetizer for the sashimi tuna lover. I served in clear martini glasses to showcase the beautiful colors and garnished with avocado slices and asian rice crackers.  -  31 May 2006  (Review from Allrecipes USA and Canada)


    I loved this recipe although I did change it up a bit. i added chopped tomato, freh cilantro and avacado. even my husband liked it and he does not typically like tuna.  -  06 Sep 2012  (Review from Allrecipes USA and Canada)


    It was delicious but we had to double if not triple the amount of soy sauce. Being from Louisiana we are a little numb to spice but we couldn't taste the jalapeño at all. we probably would have doubled that as well if we had another. After all, it was still very good.  -  02 Nov 2007  (Review from Allrecipes USA and Canada)