For the tuna:
250g sushi-grade tuna, cut into 1cm cubes
½ a red onion, very finely chopped
1 tbsp soy sauce (or gluten-free tamari)
3 tbsp lime juice
½ tsp sesame oil
¼ tsp sriracha or other hot sauce
For the bowls:
200g cooked brown rice
1 medium mango, peeled, deseeded and chopped
1 small avocado, pitted and chopped
½ a cucumber, chopped
1 jalapeño, deseeded and sliced
2 spring onions, chopped
1 tsp sesame seeds
Lime wedges, for squeezing
Soy sauce (or gluten-free tamari), for serving
- In a non-metallic bowl, combine the tuna with the red onion, soy sauce, lime juice, sesame oil and sriracha. Add some black pepper and toss to combine. Cover with cling film and chill in the fridge for 15-20 minutes, stirring gently halfway through.
- Layer the rice into two bowls. Add the tuna, mango, avocado, cucumber, jalapeño and spring onions.
- Scatter with sesame seeds and serve with lime wedges and extra soy sauce on the side.
Per Serving: 566kcals, 23.9g fat (4.6g saturated), 63.6g carbs (26.6g sugars), 30.7g protein, 11.9g fibre, 0.506g sodium.
MAKE IT YOURS: A traditional South American ceviche uses white fish and focuses on light, fresh flavours including lime or lemon juice, coriander and chilli; here, we’ve given this an Asian-inspired twist. The lime juice in the marinade will “cook” the tuna, resulting in a slight change in colour and texture. You can use lightly seared tuna, if you prefer.