Tuna Ceviche with Guacamole

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 300 g very fresh tuna fillet
  • 1 stalk of celery
  • 2–3 Limes
  • 8 TABLESPOONS good olive oil
  • 3 TSP demerara sugar
  • 7-10 Tbsp salt, pepper
  • 2 big tomatoes
  • 2 Garlic cloves
  • 1 green chillies
  • 1 ripe avocado (e.g. the Hass variety)
  • 1 TABLESPOON Fresh cream
  • 1 Spring onion
  • 3-4 Stem(s) Coriander
  • 100 g Nachos (tortilla chips)

Directions

  1. 1

    For the ceviche, rinse the tuna, dab dry and dice finely. Clean, wash and finely dice the celery. Squeeze limes (should yield 10 tbsp. juice). Mix tuna, celery, 3 tbsp. oil and 6 tbsp. lime juice.

  2. 2

    Season with 1 teaspoon sugar, cold and pepper. Cover and chill for about 30 minutes.

  3. 3

    Wash the tomatoes and dab them dry. Coarsely grate whole tomatoes with skin on a household grater. Mix the tomato pulp with 2 tablespoons lime juice, 5 tablespoons olive oil and 2 teaspoons sugar. Peel garlic and chop very finely.

  4. 4

    Stir half the garlic into the tomatoes. Season tomato salsa with salt and pepper. Pour tuna ceviche into 4 glasses. Spread tomato salad over them and cover and chill for about 30 minutes.

  5. 5

    For the guacamole, clean the chillies, carve them lengthwise, remove the seeds, wash them and cut them roughly. Halve the avocado and remove the stone. Remove the flesh from the skin. Puree with crème fraîche, rest of garlic, chili and 2 tablespoons lime juice.

  6. 6

    Clean and wash the spring onion and cut into fine rings. Wash coriander, shake dry and chop finely. Stir both into the guacamole. Season to taste with salt and pepper. Serve the ceviche with nachos and guacamole.

Nutrition Facts

KCAL
670 kcal
CARBS
23 g
FATS
53 g
PROTEINS
19 g