Tuna and strawberry ceviche is a fresh, original take on the classic ceviche. The sweetness of the strawberries, combined with the richness of the tuna and the pep of the citrus, creates a light, refreshing dish. Complemented by a blend of sesame seeds, coriander and a touch of ginger, this dish combines textures and flavors to brighten up your summer meals. Ideal as an appetizer or light meal.

Tuna and strawberry ceviche is a unique blend of flavors, where the freshness of tuna combines with the sweetness of strawberries. A tangy marinade of sesame oil, soy sauce and rice vinegar is added, along with ginger, garlic and coriander. Lime juice adds a lively, tangy touch, typical of ceviche. Golden and black sesame seeds add a crunchy texture, while pomegranate and arugula offer a fresh finishing touch. Serve with homemade crackers for a crunchy contrast.

This delightful recipe has been created and shared by Chef Camille, and for those looking to enjoy a more immersive culinary experience, a private dining experience or booking session can be booked with her to explore this dish and more. As part of your stay with us, we can arrange an unforgettable culinary experience with Chef Camille, offering you the opportunity to explore her unique creations firsthand.

tuna ceviche

Ingredients for 4 people

250g fresh tuna
200g fresh strawberries
8 tbsp sesame oil
4 tablespoons salted soy sauce
4 tablespoons rice vinegar
3 tablespoons golden sesame seeds
3 tablespoons black sesame seeds
1 pomegranate
4 garlic cloves
4 limes
20g fresh ginger
1 red onion
1 bunch coriander
Arugula
Salt and pepper
Chilli flakes

Cracker ingredients

40g sesame seeds
40g rolled oats
40g sunflower seeds
60g pumpkin seeds
190g flour
60g vegetable oil
125ml water
2 pinches fleur de sel

Recipe

Preparation time: 20 min
Resting time: until ready to serve
Difficulty: easy
Cost: £

  • Rinse the red tuna and cut into small cubes. Chill while you prepare the rest of the ingredients.
  • In a salad bowl, remove the zest from one lime and squeeze the juice from four lemons.
  • Finely chop the red onion and mince the whole bunch of coriander.
  • Peel and grate the ginger, press the garlic cloves and shell the pomegranate.
  • Mix the lime juice, sesame oil, soy sauce, rice vinegar, sesame seeds, salt, pepper and chili flakes in a salad bowl.
  • Add the tuna, onion, coriander, ginger, garlic and pomegranate seeds. Mix gently and marinate in a cool place until ready to serve.
  • Garnish with a few arugula leaves and serve with homemade crackers.

Cracker recipe

  • Preheat oven to 200°C.
  • Mix the seeds, flakes, flour and fleur de sel in a bowl. Add the water and vegetable oil, then mix with a spoon.
  • Using a rolling pin, roll out the dough in a thin layer between two sheets of parchment paper, then place on a baking sheet.
  • Carefully remove the top sheet of parchment paper.
  • Bake for 20-25 minutes. Leave to cool when removed from the oven, then break up the dough into small pieces to serve with the ceviche.