Albacore Tuna Ceviche
February 4, 2016
Contributed by SAGE member Julie Holmes. This recipe is really easy to throw together in the morning, then pull out of the fridge when you're hungry in the evening. It's good with rice or you can whack it in a burrito with some beans, salsa and salad, OR just put it on a piece of Honorbread sourdough toast. Perfect with a cold beer.
- Prep: 15 mins
- Cook: 2 hrs
- Yields: 2 servings
2 or 3 pieces Albacore Tuna from Narooma Seafood Direct
1 cloves garlic, finely chopped from Upriver Garlic
1 tbsp fresh ginger, grated from Southlands Fruit & Veg
half - 1 cup lemon or lime juice from Southlands Fruit & Veg
1 tbsp fresh tumeric, grated (optional) from Old Mill Road BioFarm
half bunch fresh coriander from Old Mill Road BioFarm
1Chop the Albacore Tuna into thumb-sized chunks and throw into a bowl.
2Add all the other ingredients to the bowl and mix together. You need enough lemon juice to cover the tuna sufficiently.
3Add salt and pepper to taste.
4Cover and refrigerate for a minimum of 2 hours.
The longer you leave the tuna, the more it will cook in the citric acid of the lime or lemon juice. about 4 hours is probably the best, but you can get away with 1-2 hours, if you're starving! It will just be a bit more on the sashimi side.
Albacore is a plentiful and lesser-known species of Tuna that is local to our region. This means it's quite cheap! Albacore is tasty and sustainable. Give it a try.