Fast, fresh and a little glass of deliciousness. These tuna and lime ceviche pots are super easy to make and oh-so-lovely served with a teaspoon and some crusty gluten free toast. This recipe is designed for one of those 'Come over for bubbles' pre-Christmas moments, when time isn't necessarily of the essence, but you want to enjoy something just a little special.
I hope you love them, as much I do.
Serves: 6-8 (if served in little glasses)
250g yellowfin tuna (sashimi grade), diced
¼ cup lime juice
2 tablespoons olive oil
1 Lebanese cucumber, diced
1 avocado, diced
¼ cup coriander, fresh, chopped
Pinch sea salt
3 slices gluten free bread (or bread of choice)
Combine the diced tuna, lime juice, 1 tablespoon of olive oil, cucumber, avocado and coriander in a medium bowl. Add a good pinch of sea salt. Cover and refrigerate for 20 mins.
Spoon the mix into 6-8 little glasses (espresso glasses – pictured - work well, but if you've only got little bowls, or jars, work with what you have).
Toast the gluten free bread and chop into quarters. Drizzle 1 tablespoon of olive oil onto the toast.
Serve toast, ceviche glasses and a teaspoon for each glass on a platter. Sprinkle on extra coriander.
Enjoy!
Looking for some more savoury Christmas recipes to inspire your menus this festive season? Here's ten healthy Christmas recipes that might lessen the burden of choice!
