A fresh and spicy ceviche, the perfect pairing of raw tuna and wasabi, lifted by a touch of soy sauce and sesame.
Ingredients
- 250 g fresh tuna (appropriately sourced and treated for raw service)
- 60 ml lime juice (about 2 limes)
- 1 tsp wasabi paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 piece red onion
- 5 sprigs fresh cilantro
- to taste fine salt
Method
- Cut the tuna into even 1 cm dice. Keep refrigerated.
- Finely slice the red onion and rinse it under cold water to mellow its bite. Drain.
- In a bowl, mix the lime juice, wasabi paste, soy sauce, sesame oil, and a pinch of salt. Whisk until perfectly emulsified.
- Add the diced tuna and red onion to the marinade. Gently mix, cover, and let marinate in the refrigerator for 5 to 7 minutes, no more, to avoid cooking the tuna.
- Meanwhile, pick the cilantro leaves and roughly chop them.
- Divide the ceviche between two plates or small serving glasses. Sprinkle with fresh cilantro and serve immediately.
Nutrition
Per serving
- Energy
- 206.6 kcal
- Protein
- 37.4 g
- Carbohydrate
- 4.81 g
- Fat
- 3.94 g
- Fibre
- 1.16 g
- Calcium
- 12.15 mg
- Iron
- 0.4 mg
- Magnesium
- 11.26 mg