Tuna Ceviche with Ginger, Chilli and Corn
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.
What you will need
500 gm tuna, cut into 5mm dice
1 tsp very finely chopped ginger
½ Spanish onion, finely chopped
Juice of 4 limes
3 tsp extra-virgin olive oil
2 wild green chillies (or green birdseye chillies), finely chopped
1 bunch coriander, leaves only
1 small orange sweet potato (about 300gm), peeled, cut into 5mm dice, boiled until tender
Kernels from 1 corn cob
12 crisp tostadas
1 spring onion, sliced crossways
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