It is so incredibly tasty, I think that we have a new favourite way to prepare our tuna steaks! Our go-to recipe for tuna steak has been a basil and coriander encrusted version.
Recently it got some fierce competition from the Hawaiian Ahi poke bowl and now from this fabulous ceviche. It packs quite some heat, partially offset by the creaminess from the coconut milk, but overall it is very fresh due to the lime and coriander. An ideal and delicious dish for a warm summer day.
We found its recipe in the June 2017 edition of the Dutch glossy JAN Magazine. As it is such a shame that the recipe (credited to Ans de Vree) is not published on their website, you will find my adaptation below (slightly upping the ginger, lime juice and coriander quantities). As with most raw fish dishes, it totally pays off to buy the best ingredients you can afford. I used sustainable caught yellow fin tuna steaks from Fish Tales.
The brilliant thing is that the preparation is only 10 to 15 minutes and after resting it in the fridge for about 20 minutes you are all set to serve this vibrant ceviche. A Spanish Albariño from Rais Baixas was recommended to compensate the heat and freshen things up, but we paired it with a crisp and fruity 2015 The Pheasant’s Run Sauvignon Blanc from South Africa’s Graham Beck Wineries (EUR 10 @ Vivino).
Recipe (starter for 4, mains for 2 persons)
- 400g / 14 oz fresh raw tuna steaks, cut in 1cm / 1/2 inch slices
- 200ml / 7 oz coconut milk
- 60ml / 1/4 cup lime juice
- 1/2 red onion, sliced very thinly
- 2 tbsp fresh ginger, finely diced or grated
- 3 small (Thai) chilli peppers, cut in rings (I used 1 large de-seeded red chilli pepper)
- 2 tbsp fresh coriander leaves, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt and a helping of freshly ground black pepperTo finish:
- 1 tbsp extra virgin olive oil
- Flesh of 1/4 coconut, in shavings
- Fresh coriander leaves
- 1 lime, quartered or cut in 8 wedges
- 1 packet shiso cress (which I forgot to add…)
- Mix the coconut milk, lime juice, red onion, ginger, chilli pepper, coriander, olive oil, salt and pepper in a rectangular bowl and carefully place the tuna slices in the marinade (they should be fully immersed).
- Cover the bowl and let it rest in the fridge for 20 minutes.
- Remove from the fridge and spoon some of the marinade, including the onion and pepper, onto the plates and carefully arrange the tuna slices on top.
- Mix the remaining olive oil in the marinade and then add some more the red onion and pepper on top and finish by adding a couple of tablespoons around the edges.
- Garnish with the coriander leaves, shiso cress, coconut shavings and lime wedges.