This tuna ceviche is fresh, tasty and delicious!
Start with making the red curry paste. Take four chili, take off the ends and the seeds. Take five garlic gloves and cut them roughly. Add the red curry and the garlic to the pestle and mortar. Add a bit of salt and crush it.
Add a shallot, some lemon grass and a piece of ginger and crush it together with the curry and garlic. Give it a bit of lime zest and add a lime leaf which is cut fine. Add a tiny bit of olive oil to make the paste a bit smoother.
The next step is squeezing the juice of the limes into a bowl and add half a tea spoon of the paste. Slice the tuna in small pieces and add the tuna to the bowl and now the cooking process will start. This will take around four minutes.
Meanwhile, prep the unions by slicing them into half rings and add them to the lime juice with the tuna in it.
Place the tuna with the unions on a plate. Make little cubes of the avocado and add them to the plate.
Decorate the dish with lime basil (or normal basil), some extra chili and some more lime zest.
- 4 chili
- 5 garlic gloves
- 1 shalot
- 1 blade of lemon grass
- thumb size piece of ginger
- 6 limes
- 1 lime leaf
- 4 tuna filets
- 4 onions
- 1 avocado
- (lime) basil
- olive oil