Simple Tuna Ceviche

Name: Simple Tuna Ceviche
Prep time: 10 min
Yield: 2 servings
Ingredients: 250–300 g Tuna loin; 1 Lemon juice; 1/2 Lemon zest; 2–3 tbsp Extra virgin olive oil; 1–2 tsp Caper brine; Flaky sea salt; Freshly cracked black pepper; 1 handful Chives or parsley; a few Capers

I recently made this in Italy for my girlfriend while galivanting the Tuscan hills, and it went down an absolute treat. There’s no cooking involved, barely any ingredients, and yet somehow it still feels really special. The important thing here is the tuna. Because we are doing practically nothing to it, you really do need the best, freshest tuna you can get your hands on. Go to a fishmonger you trust, tell them you are serving it raw and ask for a beautiful piece of tuna loin. Then it is just lemon, good olive oil and a little caper brine. That’s it. Fresh, salty, sharp and ridiculously good.

Prep

10m

Simple Tuna Ceviche

I recently made this in Italy for my girlfriend while galivanting the Tuscan hills, and it went down an absolute treat. There’s no cooking involved, barely any ingredients, and yet somehow it still feels really special. The important thing here is the tuna. Because we are doing practically nothing to it, you really do need the best, freshest tuna you can get your hands on. Go to a fishmonger you trust, tell them you are serving it raw and ask for a beautiful piece of tuna loin. Then it is just lemon, good olive oil and a little caper brine. That’s it. Fresh, salty, sharp and ridiculously good.

Prep

10m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Keep the tuna in the fridge until you are ready to use it, then slice it into small cubes or thin slices depending on how you like your ceviche. I personally like thin slices!

For

250–300

Tuna loin, very fresh, suitable for eating raw

Lemon juice

1/2

Lemon zest

Per Serving

Calories

324kcal

Fat

20g

Saturates