Pan-grilled tuna with ceviche dressing

Pan-grilled tuna with ceviche dressing

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  • 4
  • Easy
  • Fat conscious Heart friendly Pescatarian
  • 20 minutes
  • Pan-grilled tuna with ceviche dressing


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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