Tuna & Lime Ceviche
By Amy Crawford
Fast, fresh and a little glass of deliciousness. These tuna and lime ceviche pots are super easy to make and oh-so-lovely served with a teaspoon and some crusty gluten free toast. This recipe is designed for one of those 'Come over for bubbles' pre-Christmas moments, when time isn't necessarily of the essence, but you want to enjoy something just a little special.
I hope you love them, as much I do.
Serves: 6-8 (if served in little glasses)
250g yellowfin tuna (sashimi grade), diced
¼ cup lime juice
2 tablespoons olive oil
1 Lebanese cucumber, diced
1 avocado, diced
¼ cup coriander, fresh, chopped
Pinch sea salt
3 slices gluten free bread (or bread of choice)
Combine the diced tuna, lime juice, 1 tablespoon of olive oil, cucumber, avocado and coriander in a medium bowl. Add a good pinch of sea salt. Cover and refrigerate for 20 mins.
Spoon the mix into 6-8 little glasses (espresso glasses – pictured - work well, but if you've only got little bowls, or jars, work with what you have).
Toast the gluten free bread and chop into quarters. Drizzle 1 tablespoon of olive oil onto the toast.
Serve toast, ceviche glasses and a teaspoon for each glass on a platter. Sprinkle on extra coriander.
Looking for some more savoury Christmas recipes to inspire your menus this festive season? Here's ten healthy Christmas recipes that might lessen the burden of choice!