Tropical Tuna Ceviche
Serves: Serves 2
  • 450g sashimi quality tuna, diced
  • Juice of 2 limes
  • Zest and juice of 1 small orange
  • 1 bird’s eye chile, chopped
  • 2 tsp ginger, peeled and minced
  • ¼ cup coconut milk
  • ¼ tsp salt
  • Generous pinch black pepper
  • 2 cups watercress, stems removed
  • ½ mango, peeled and diced
  • Fresh coconut, thinly shaved
  1. Marinate tuna in mixture of citrus juices and zest for approximately 1 hour or until tuna is rare and still pink on the inside.
  2. Mix together bird’s eye chile, ginger, coconut milk, salt and pepper. Toss in tuna.
  3. Add diced mango and watercress and toss to combine.
  4. Transfer to serving bowls and garnish with coconut shavings
Nutrition Information
Serving size: NF based on 1 of 2 servings
Recipe by The Healthy Foodie at