Tuna Ceviche

Tuna Ceviche

Perfect topping for a salad, or bao bun or as a fresh starter!

  • In a bowl mix together finely chopped spring onion or brown onion, some finely chopped coriander, some lemon juice and zest, a good grind of salt and pepper, and a shot of Martini alcohol or any white spirit (optional).
  • Cut some fresh Greenfish tuna into about ½ cm thick slices or cut into cubes.
  • Coat the tuna pieces in the herby mixture and allow to sit for at least 10 minutes.
  • Season further to taste after 10 minutes.



The acid in any lemon will cook the flesh of fish, so you can substitute the lemon for orange, lemon, grapefruit or even pineapple juice! Just make sure your flavours balance each other out.