Tuna Ceviche

Serves 2 (generously)

INGREDIENTS

400g very fresh tuna

2 limes, juiced

1 tsp sea salt

6 French radishes

½ small fresh pineapple

½ fresh mango

½ cucumber, peeled and deseeded

Large bunch of fresh coriander

1 tbsp chilli flakes

2 avocados

1 tbsp olive oil

2 tbsp pomegranate molasses

1 packet of tortilla chips (I use Doritos Hint of Lime)

METHOD

1. Dice the tuna with a sharp knife into 2cm squares. Transfer the tuna to a glass bowl and add the lime juice and sea salt. Toss gently. Set aside for 15 to 20 minutes to marinate.

2. In the meantime, dice the radishes, pineapple, mango and cucumber into 2cm cubes. Tear the coriander into another glass bowl and add the chilli flakes along with the diced ingredients.

3. When you are almost ready to serve the ceviche, drain the marinated tuna and add it to the second bowl. Give the mixture a stir with a spoon.

4. Halve the avocados, remove the stone, scoop out the flesh and dice it into 2cm cubes. Gently fold the cubed avocado and olive oil into the tuna mixture.

5. Spoon the ceviche into your preferred serving bowl, then drizzle with the pomegranate molasses and serve with the tortilla chips on the side.