I have just been down in the country all weekend cooking for a client which is normally quite nice as I get to hang out at home and my Mum always ends up being my washer upper. Unfortunately I was flu ridden this time, and so was she, so I spent a dizzying few days trying to not sneeze in food or pass out from hot flushes. Anyway I managed it in the end and apparently there were many compliments from guests which I am pleased about since I lost all sense of smell and taste and had to use my Dad to check everything.
Here is a really easy little canapé I did on Sunday before lunch, nice and fresh and I would say summery but it was raining.
makes about 20
6 oz tuna steak (sushi grade) diced into small cubes
1 lime zested and juiced
1 red chilli, diced finely
tbsp finely chopped red onion
half an avocado diced to same size as tuna
finely chopped coriander/mint/basil
tiny drizzle of sesame oil
drizzle olive oil
1 cucumber
Dice up the tuna into small cubes, you want a really nice fresh bit from the fishmonger. Do the same with the avocado. Add all the other ingredients with some salt and pepper and stir together. The lime will start to cook the tuna so only put it on around half an hour before you eat it. Give it a taste and add more of anything else it might need, a bit of ginger grated into it is also really nice. To serve just slice the cucumber and pile on the ceviche.
Here is a really easy little canapé I did on Sunday before lunch, nice and fresh and I would say summery but it was raining.
6 oz tuna steak (sushi grade) diced into small cubes
1 lime zested and juiced
1 red chilli, diced finely
tbsp finely chopped red onion
half an avocado diced to same size as tuna
finely chopped coriander/mint/basil
tiny drizzle of sesame oil
drizzle olive oil
1 cucumber
Dice up the tuna into small cubes, you want a really nice fresh bit from the fishmonger. Do the same with the avocado. Add all the other ingredients with some salt and pepper and stir together. The lime will start to cook the tuna so only put it on around half an hour before you eat it. Give it a taste and add more of anything else it might need, a bit of ginger grated into it is also really nice. To serve just slice the cucumber and pile on the ceviche.