Ingredients
- Fresh tuna 300g
- Red onion ½
- Tomato 1
- SpinneysFOOD organic cucumber ½
- Yellow flesh nectarines 2
- Jalapeño chilli 1
- Lime juice 250ml
- SpinneysFOOD sea salt flakes 2 tsp
- Corn chips 125g
- SpinneysFOOD organic extra virgin olive oil 4 tbsp
- SpinneysFOOD fresh coriander 10g
- SpinneysFOOD black peppercorns ½ tsp
Equipment
- Bowl 1
- Knife 1
Nutrition (Per serving)
- Calories 392
- Fat 26g
- Saturates 7g
- Protein 18g
- Carbs 24g
- Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Yellow flesh nectarine, tuna and chilli ceviche
American 15 Mins Prep
- Cut the tuna into 1cm cubes.
- Cut the red onion, tomato, cucumber and nectarines into 1cm cubes.
- Finely chop the jalapeño.
- Place the fish in a bowl with the lime juice, onion, chilli and 1 tsp salt.
- Cover the fish well and refrigerate for 15 minutes.
- Combine the tomato, cucumber and nectarines in a bowl. Season with the remaining salt and gently mix together.
- Remove the fish from the fridge and add the flesh to the tomato mix (reserve the lime juice and add this to taste).
- Serve the ceviche with corn chips on the side, drizzle with the olive oil, top with roughly chopped coriander and season with freshly ground pepper, if required.