Ceviche Tuna Salad
A delicious, light summer salad that can be served as an entrée or main
Servings: 4 as an entrée
Equipment
- To serve: one large and one small ring mould. See notes. optional
Ingredients
- ½ cup sashimi-grade tuna finely diced
- ½ cup avocado finely diced
- ½ cup cucumber peeled & finely diced
- ½ cup ripe mango finely diced
- ⅓ cup cooked quinoa
- ⅓ cup cherry tomatoes finely diced
- ¼ cup red onion finely diced
- ¼ cup celery finely diced
- 2 TBS semi-dried tomatoes finely diced
- 1 lime juiced
- ¼ lemon juiced
- Salt & pepper
- Baby rocket or coriander leaves to serve
- Balsamic glaze
Instructions
- Place all ingredients except the citrus juice, seasoning and rocket in a large bowl. Squeeze lime and lemon juice over, season, and mix gently with your hands. Check and adjust seasoning, adding more lemon juice if needed.
To Serve
- Centre the larger ring mould on a plate, and centre the smaller one inside it. Carefully spoon the salad mixture into the outer circle, pressing down gently. Lift ring moulds out and repeat with remaining serves. Decorate with rocket or coriander leaves, and dot balsamic glaze around the plate. Serve chilled.
Notes
If you don't have ring moulds, you can use a lightly-oiled ramekin, small bowl, or tea cup to mould the salad.
If you're a fan of coriander (cilantro), add a handful of finely chopped leaves to the salad mixture before adding the citrus juices.
Spice it up by adding chopped, fresh jalapeños.