Tuna ceviche with aromatic salad
Use sashimi-grade tuna for this recipe for the best tasting fish. This elegant ceviche features fresh tuna marinated in lime juice with aromatic salad leaves and herbs, topped with crispy fried eschalots and garlic for an impressive appetizer. From "surfing the menu" an Australian tv show
Ingredients
Instructions
- 1
To make marinade, mix all ingredients together in a ceramic bowl.
- 2
For garnish, heat the oil in a small frypan. Fry the eschalots and garlic separately until golden. Remove with a slotted spoon, drain on paper towel, cool and reserve.
- 3
Transfer leaves and herbs to a bowl, cover, and place in fridge until required.
- 4
Place tuna in marinade and cover all slices well. Leave for 5 minutes.
Timer: 5m - 5
Season the avocados with salt and pepper and toss with lemon juice.
- 6
Gently drain tuna, then arrange on a serving plate. Top with avocado and drizzle over a little oil. Toss the last of the oil with salad and herb leaves and arrange on top of avocado.
- 7
Grind fried eschalots and garlic with 1/2 teaspoon each of salt and sugar in a mortar and pestle for a crumbly texture. Sprinkle over salad and serve at once.