Refreshing Yellowfin Tuna Summer Ceviche Recipe
by Paul Patterson
Paul Patterson is a prominent NZ chef based in Ōhope, where he runs his restaurant, Fisherman's Wharf. After years abroad honing his skills in Paris, he has returned home to pursue his passion for cooking, hunting, and fishing. He is known for his expertise in American-style BBQ, outdoor cooking, and fresh bistro-style flavours.
This bright, citrus-driven Yellowfin Tuna Summer Ceviche is built for hot days and fresh catches, combining sweet tropical fruit, sharp lime, and raw fish for a light but flavour-packed dish.
Ingredients:
- 350g Yellowfin Tuna (or snapper)
- Mango, diced
- ½ Red Onion, finely chopped
- 3 Limes, juiced
- ¼ Pineapple, diced
- 8 Cherry Tomatoes, quartered
- 1 Avocado, diced
- 3 Tablespoons Pomegranate Seeds
- Ancho Chilli and Hawkes Bay Lime Rub (from “The Foursaucman”)
Method:
1. Prepare the Ingredients:
- Dice the Yellowfin Tuna (or snapper), mango, red onion, pineapple, and avocado into small, uniform pieces.
- Quarter the cherry tomatoes.
2. Mix the Ceviche:
- In a large mixing bowl, combine the diced tuna, mango, red onion, pineapple, avocado, and cherry tomatoes.
- Juice the 3 limes directly into the bowl.
- Add a generous shake of the ancho chilli and lime rub.
3. Combine:
- Gently mix all ingredients together with a spoon to ensure everything is evenly coated with lime juice and seasoning.
4. Serve:
- Serve immediately in chilled bowls, garnished with pomegranate seeds for a pop of colour and flavour.
- Get into it and enjoy your refreshing summer ceviche!
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