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PREPARATION

Place the tuna, prawns, and salmon each in a large bowl and add 1/3 of the avocado, lime juice, and coriander to each bowl. To the tuna, add ½ of the ginger, and all of the yellow chilli pepper, sesame seeds, sesame oil, and spring onion tops. To the prawns, add ½ each of the red onion, finely chopped red pepper, olive oil, ginger, and garlic.

To the salmon, add the remaining red onion, finely chopped red pepper, olive oil, and garlic, and all of the red sweet pepper and sweetcorn. Season each with salt and pepper, and marinate for 10 minutes.

Serve the 3 ceviches together, each on a large decorative spoon or in a serving bowl.

INGREDIENTS

  • 500g fresh tuna, cut into 1 cm cubes
  • 500g medium prawns, peeled
  • 500g fresh salmon, cut into 1 cm cubes
  • 2 avocados, pitted, peeled, and cut  into 1 cm cubes
  • 125ml lime juice
  • 4 tablespoons coriander, rinsed and  finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon finely chopped yellow  chilli pepper
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 2 tablespoons finely chopped  spring onion tops (green part only) Salt and pepper
  • 1 medium red onion, peeled and finely  chopped
  • 2 tablespoons finely chopped mild to semi-hot  red pepper, such as red serrano
  • 45ml olive oil1 red sweet pepper, finely chopped
  • 150g fresh or frozen sweetcorn
  • ¼ teaspoon finely chopped garlic
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