This delicious ceviche is inspired by the Polynesian-style raw fish salads Peter Gordon grew up with in New Zealand. Chunks of fresh tuna are marinaded in lime juice, then tossed in a vibrant coconut and coriander dressing just before serving. This recipe is from Peter Gordon's book Savour: Salads for all Seasons.
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Begin by preparing the tuna. Cut the fish into 1½ –2cm cubes and place in a bowl. Add the lime juice and salt for the marinade then cover and place in the fridge for 30 minutes
350g of tuna loin, very fresh, skin and bones removed
1 1/2 tbsp of lime juice
1/4 tsp flaky sea salt
For the coconut dressing, briefly rinse the sliced onion under cold water, then mix with the lime juice and zest, chilli and palm sugar in a bowl. Cover and place in the fridge until the fish is ready
1 red onion, halved and very thinly sliced
1/2 tsp lime zest, finely grated
1/2 red chilli, finely chopped
1/2 tsp palm sugar, grated, or light brown sugar
Drain the juices from the fish. Toss gently with the onion mixture, coconut milk, mango, coriander and spring onion. Cover and place in the fridge for 5 minutes
100ml of coconut milk
1/2 mango, peeled and thinly sliced
8 coriander stalks, finely chopped with the leaves reserved for garnish
1 spring onion, thinly sliced
Toss the apple with the toasted coconut. Give the fish another gentle mix and taste for seasoning, adding extra salt if needed. Divide among bowls or plates and sprinkle the apple, coconut and reserved coriander leaves on top
1 apple, cut into matchsticks
2 tbsp of desiccated coconut, toasted
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