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Themis' Seafood Sensations: Tuna Ceviche Lettuce Cups

Monday, 21 December 2020 / Topics:

Ingredients: (Serves 4 as an entree)

  • 3 spring onions, thinly sliced on an angle
  • 2 tomatoes, seeds removed, diced
  • 1 mango, diced
  • 1 avocado, diced
  • pinch of salt
  • 1 tablespoon olive oil, plus 1 tablespoon extra
  • 1 green chilli, deseeded and thinly sliced
  • ½ bunch of coriander,
  • leaves picked and stems finely chopped
  • 400g sashimi grade tuna, cut into 1cm dice
  • Juice of 1 lemon
  • 8 inner iceberg lettuce leaves

Method:

1. Place spring onions, tomatoes, mango, pinch of salt, one tablespoon oil and juice of half a lemon in a bowl. Set aside.

2. Combine green chilli, coriander stems, pinch of salt and remaining one tablespoon oil in a small bowl. Stir through tuna and remaining half the lemon juice. Set aside for 5-10 minutes or until the tuna turns opaque.

3. Stir coriander leaves through salsa just prior to serving. Lay out lettuce leaves on a wooden serving board. Spoon salsa into cups and top with tuna ceviche.