4
Easy
20 minutes
Pan-grilled tuna with ceviche dressing
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.
