James Strawbridge’s Tuna Ceviche

James Strawbridge’s Tuna Ceviche Portrait

This no-cook dish uses citrus to cure the tuna. It’s perfect as a light starter or easy to prepare lunch. The coriander, ginger, chilli and lime combine to give it plenty of fresh and tangy flavour.

Serves 2



  1. Crush your root ginger and mix in a large bowl with the lime zest and juice, green chilli, coriander and rapeseed oil. Add a good pinch of sea salt and stir well.
  2. Dice your tuna steaks into 2cm cubes and mix into the bowl so that it can cure. Refrigerate for 1 hour.
  3. Serve the tuna on a bed of shredded red cabbage and spring onion. Garnish with caramelised sesame peanuts and serve at room temperature.
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The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

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