Nikkei Tuna Ceviche | Eating with Andy

A quick, easy, healthy and delicious nikkei tuna ceviche recipe. Fresh and packed with flavour!

INGREDIENTS (Serves 2)
400g tuna (sashimi quality) cut into 2cm cubes
1 tbsp chopped chives
1 handful chopped coriander leaves
½ red onion thinly sliced
¼ avocado slices
Black sesame seeds toasted
¼ nori sheet thinly sliced (optional)
Pinch of salt
Pinch of white pepper

Tigers Milk:
2 tbsp soy sauce
2 tsp sesame oil
2 tsp yellow chilli paste
4 limes
1 tsp grated ginger
1 garlic clove crushed
2 birds eye chillies sliced

TIPS
- Serve this dish immediately as you don’t want the tuna to over cure.
- You can use any type of firm white fish like snapper or sea bass. This also works great with sashimi grade Salmon.
- Peruvian Yellow Chilli paste is available from specialty food stores.
- You can omit the chillies completely for a mild version.

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