Ginger Tuna Ceviche
Note: Supposing you’re preparing a takeaway lunch, you can contain the juices and olive oil in a Ziplock bag. Put all your chopped ingredients into a storage container and add the sealed Ziplock. Stir in the liquid ingredients when you’re ready to eat.
Ingredients
- 1 pound fresh tuna cut into bite-size pieces
- 2 " piece of ginger grated
- 1 loose handful fresh parsley leaves finely chopped
- 1 loose handful fresh cilantro leaves finely chopped
- 1 small mild chili finely diced
- 1 lime juiced (or 2 small limes)
- Olive oil for drizzling
- Freshly ground black pepper
Instructions
- Ginger doesn’t look very juicy, but looks can be deceiving. It has lots of juice and extracting it requires nothing more than a simple box grater.Just make sure your grater has small holes like the one pictured below.Grate the ginger against the small holes (the big ones won’t work) and delicately gather it in your hand.Squeeze firmly, catching the juice in a bowl below. A dry pulp will remain in your hand. Discard it or use it for tea.
- Put the tuna, chili, and finely chopped herbs into a mixing bowl.
- Stir the lime juice into the ginger juice.
- Pour this juice mixture over the other ingredients and stir well.It’s ready to serve immediately, but can reasonably sit for another 30 minutes.If you plan to eat much later, wait until the last moment to stir in the juices.
- Before serving, drizzle with olive oil and top with freshly ground black pepper.