Ceviche of tuna with lime and chilli with spinach salad and chips Recipe

Ceviche of tuna with lime and chilli with spinach salad and chips Recipe

  • 100g/3½oz fresh tuna, thinly sliced
  • 1 lime, juice only
  • 1 tsp vegetable oil
  • 1 tbsp soy sauce
  • salt and freshly ground black pepper
  • 2 tbsp orange pepper, diced
  • 1 lime wedge
  • ½ lemon, juiced
  • ½ tsp Tabasco sauce
  • 1tbsp olive oil
  • ½ red onion, finely sliced
  • 100g/3½oz spinach
  • 1 orange, segmented
  • 500ml/18fl oz vegetable oil
  • 1 large baking potato, chopped into wedges, skin left on
  • salt and freshly ground black pepper, to taste
  1. To make the tuna, mix together the oil, lime juice and soy in a small bowl.
  2. Place the raw tuna slices flat around a plate. Drizzle over the marinade and season well with salt and freshly ground black pepper.
  3. Sprinkle over the diced orange pepper.
  4. Garnish with the lime wedge
  5. To make the salad, mix the lemon juice, olive oil, Tabasco sauce and red onion in a large bowl.
  6. Add the spinach, toss together and season to taste.
  7. Transfer to a plate and sprinkle with the segmented orange.
  8. To make the chips, heat the oil in a heavy-bottomed saucepan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Check the oil has reached the correct temperature by dropping a crumb of bread into the oil. It should sizzle and brown in 20 seconds.
  9. Fry the potatoes until well browned and crisp. Remove and place on absorbent kitchen paper.
  10. Sprinkle with salt, to taste, and place in a bowl.
  11. Serve hot with the ceviche and salad.
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