Recipe: Tuna Ceviche with Aromatic Salad (First Course)

Tuna Ceviche with Aromatic Salad

MARINADE:
juice of 5 limes
1 teaspoon sesame oil
1 tablespoon palm sugar* (or whatever sugar is available)
1 tablespoon soy sauce
1 tablespoon coconut milk
GARNISH:
200 mL/7 oz vegetable oil
100 g/31/2 oz Thai pink shallots (Asian shallots), finely sliced lengthways
3 garlic cloves, finely sliced lengthways
SALAD:
3 loosely packed cups fris e;
purple basil leaves;
curly endive, smaller inside leaves;
mint;
baby basil leaves
leaves of 1 bunch fresh coriander
500 g/1 lb 2 oz fresh tuna
2 avocados, diced
salt and freshly ground black pepper
1 teaspoon lemon juice

* Available at specialty Asian food shops.

To make the marinade, mix all the ingredients together in a ceramic bowl.

To prepare the garnish, heat 150 mL/5 fl oz of the oil in a small pan. Fry the shallots and garlic separately until golden. Be aware that the colour will increase after they have been fried. Remove with a slotted spoon and drain on kitchen paper. Cool and reserve.

Rinse and drain the cress, endive, mint, basil and coriander leaves. Transfer to a bowl, cover, and place in the refrigerator, until required.

Using a very sharp knife, neatly cut the tuna into 1 cm/1/3 in slices. Place in the marinade, covering all the slices well, and leave for 5 minutes. Season the avocados with salt and pepper and toss with the lemon juice.

Gently drain the tuna, then arrange on a serving plate. Top with the avocado and drizzle over a little of the remaining oil. Toss the last of the oil with the cress and coriander and arrange on top of the avocado.

Grind the fried shallots and garlic with 1/2 teaspoon each of salt and sugar in a mortar and pestle to give a crumbly texture. Sprinkle over the salad and serve at once.

Servings: 4-6