Home
recipe-guide
Fish recipes

Buttered apples with sour cream and lumpfish roe

Fish recipes

Buttered apples with sour cream and lumpfish roe

10 minutes

Asian-style meal in a bowl

Fish recipes

Asian-style meal in a bowl

10 minutes

Baked spiced fish with biryani rice

Fish recipes

Baked spiced fish with biryani rice

35 minutes

Fragrant thai fish curry

Fish recipes

Fragrant thai fish curry

15 minutes

Baked fish with lemon-pistachio butter

Fish recipes

Baked fish with lemon-pistachio butter

5 minutes

Summer soles with dressed mushroom

Fish recipes

Summer soles with dressed mushroom

15 minutes

Fish 'n chips with balsamic mayonnaise

Fakeaway recipes

Fish ‘n chips with balsamic mayonnaise

30 minutes

Grilled sumac-dusted fish on a big green salad

Fish recipes

Grilled sumac-dusted fish on a big green salad

5 minutes

Roast asparagus and hake

Fish recipes

Roast asparagus and hake

10 minutes

Indian spicy baked fish

Fish recipes

Indian spicy baked fish

Snoek fishcake wraps

Fish recipes

Snoek fishcake wraps

Pan-grilled tuna with ceviche dressing

Ceviche recipes

Pan-grilled tuna with ceviche dressing

Pan-grilled tuna with ceviche dressing

Load more

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.