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Pan-grilled tuna with ceviche dressing

Ceviche recipes

Pan-grilled tuna with ceviche dressing

Pan-grilled tuna with ceviche dressing

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Pan-grilled tuna with ceviche dressing

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time Pan-grilled tuna with ceviche dressing

Ingredients

500 g filleted tuna or firm white fish
Salt
Olive oil

For the dressing, mix together:

2 firm red tomatoes, finely chopped
1 punnet baby salad onions, finely chopped
1-2 fresh chillies, finely chopped
4 tablespoons good olive oil
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano
2 tablespoons chopped fresh coriander leaves
1/2 cup fresh squeezed lime juice
Coarse sea salt and milled black pepper

For serving

1 large firm ripe avocado, thinly sliced
Hot baked sweet potatoes

Method

Cut the fish into large cubes. Sprinkle with salt and oil. Quickly sear on top of the stove in a hot grill pan. Take care not to overcook. Tuna should be distinctly rare, white fish just cooked and still moist.
Turn onto plates or a platter lined with sliced avocado. Spoon dressing over fish. Serve with hot baked sweet potatoes.

TASTE’s take:
Traditionally for ceviche, a Latin American favourite, the raw fish is ‘cooked’ in the lime dressing. Here it’s used to dress quickly grilled fish.

Discover more ceviche recipes here.