Tuna Ceviche

INGREDIENTS

Inch piece of fresh ginger, grated
1 garlic clove, minced
6 sprigs coriander + a little to garnish
8 limes, squeezed
2 tsp chili paste, or 1/2 hot chilli, minced
1/2 tsp salt

1 small hass avocado, perfectly ripe
Thinly sliced red onion to garnish
500g tuna

METHOD

Mix all the ingredients apart from the avocado, tuna and red onion together. Set aside (this can be done up to 3 days in advance).

Cut the tuna into small-ish cubes.

About twenty minutes before serving, mix the tuna with the lime mix, and then set aside as you thinly slice the red onion and cut the avocado. Plate up the tuna, and top with red onion, avocado and coriander.

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