Albacore Tuna Ceviche with Lime and Jalapeño

Serves 4

500g albacore tuna
Juice of 3 limes (1⁄3 cup)
1⁄2 cucumber, peeled, seeds removed, finely diced
1 jalapeño, finely grated* or diced (adjust to taste) 1 spring onions, finely sliced
1 tbsp sesame oil
1 tsp soy sauce
1 tsp toasted sesame seeds

To Serve:

Corn chips or rice crackers Extra lime wedges (optional) 1 jalapeño, sliced (optional)

Method:

Dice tuna steaks into 1cm cubes. Place the diced tuna in a glass or ceramic bowl. Add lime juice and toss gently. Refrigerate for 5 minutes.

Add cucumber, diced or grated jalapeño, spring onions, sesame oil, soy sauce and sesame seeds. Stir to combine. Taste and adjust salt or lime as needed.

Serve immediately with corn chips or rice crackers. Serve with extra lime and sliced jalapeños on the side, if using.

*For grating, freeze jalapeños first to create a fine jalapeño “dust” and grate straight into the ceviche. You can add diced avocado or finely chopped coriander for extra freshness.