Nikkei Tuna Ceviche | Eating with Andy

A quick, easy, healthy and delicious nikkei tuna ceviche recipe. Fresh and packed with flavour! INGREDIENTS (Serves 2) 400g tuna (sashimi quality) cut into 2cm cubes 1 tbsp chopped chives 1 handful chopped coriander leaves ½ red onion thinly sliced ¼ avocado slices Black sesame seeds toasted ¼ nori sheet thinly sliced (optional) Pinch of salt Pinch of white pepper Tigers Milk: 2 tbsp soy sauce 2 tsp sesame oil 2 tsp yellow chilli paste 4 limes 1 tsp grated ginger 1 garlic clove crushed 2 birds eye chillies sliced TIPS Serve this dish immediately as you don’t want the tuna to over cure. You can use any type of firm white fish like snapper or sea bass. This also works great with sashimi grade Salmon. Peruvian Yellow Chilli paste is available from specialty food stores. You can omit the chillies completely for a mild version. SUBSCRIBE TO MY CHANNEL ► https://bit.ly/2NP7XXo FOLLOW MY FOODIE JOURNEY ►Instagram:   / eating.with.andy   ►Facebook:   / eating.with.andy   ►Twitter:   / eatingwithandy   Music by: LiQWYD: http://www.bit.ly/youtubeliqwyd Joakim Karud    / joakimkarud   #eatingwithandy #ceviche #healthyfood