This fresh seafood, coastal holiday dish is perfect to make whilst staying at one of our private villas in Knysna, Noetzie or Plett, and best of all it’s super easy to ‘whip up’. With beautiful fresh tuna, punchy lime and coriander, this dish hints at Asian cuisine while remaining a perfectly contemporary seafood dish too.
It’s a quick seafood starter recipe that can be “prepped” and served in under 30 minutes and it’s simply sublime with a crisp glass of wine or bubbly. Let’s get cooking…
A simple seafood bite for your next holiday party…
Jamie Oliver’s Asian-style Tuna Ceviche
Ingredients:
200 g tuna steak (sashimi quality) from sustainable seafood sources
1 small bunch fresh coriander (leaves and stalks picked and finely sliced)
2 limes (juice and zest)
1 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
1 fresh red chilli (optional), seeds removed and finely chopped
(Many of these ingredients can be found at local markets and Fruit & Veg stalls).
Method:
Finely slice the tuna steak. Do this by finely chopping the tuna into small, even squares. Next, take half the coriander leaves (that have been chopped finely with all the stalks) and put them into bowl. Add the tuna, do not mix yet.
In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce. This will be your delicious dressing to bring out the flavours of the seafood. Have a quick taste and if you need to, tweak with extra lime, oil or soy until you’re happy and you have a good balance. Pour the dressing over your tuna and coriander, gently mixing together. As soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix very lightly.
Snap off the stronger outer leaves of your little gem lettuces at the base – you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves will become your little ‘serving bowls’ to hold your ceviche. Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve right away.
You may also enjoy this easy recipe for tomato and olive crostini – another perfect starter recipe to accompany drinks at sunset.
Nourish, to me, is nourishing food, nourishing your family, nourishing your life.’ – Jamie Oliver
Blue Horizon in Knysna has an impressive decked balcony with a stunning view of the Indian Ocean. The ideal spot for a sunset drink or a morning of whale and dolphin watching.
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