Tuna Ceviche, Tomato Water Leche De Tigre.

Ceviche always appears in some form every summer. It has so many good memories attached. First off are our trips to Mexico. We always find ourselves at the same Peruvian restaurant. The Pisco Sour flows, the Sweet Potato & Gambas ceviche is plenty… and I’m normally found dancing to Feliz Navidad with one of the waiters……. (pisco does this to me)

The other was many moons ago. A trip to Ceviche in Old Street saw my Parents and I with a plethora of Peruvian Foods to share. Mum, who we all know is a pickle addict, snaffled the pickles from all the plates and woofed them, only to find that they were in fact all Amarillo Chillies. Now whilst mum loves her pickles, her own Scoville Scale is a little skewed, jalapenos riding alongside Ghost peppers etc. So, we had flames erupting from the nasal and aural orifices, chilli hiccups and the eye runs. The waiter kindly supplied us with gallons of milk but it’s safe to say that the rest of the meal was tainted with chilli. The ceviche was awesome though.

So here is this years’ iteration. The Tomato water is a game changer. Fresh, clean and crisp. Adding Pisco to your Leche De Tigre will convert it to Panther’s Milk, Peruvians swear by drinking the juice after they have finished their meal as a hangover cure. I can get on board with that.


300g Sashimi Grade Tuna

100g Cherry Tomatoes

2 Limes, juiced

1 Clove Garlic, finely chopped

1 Celery Rib, finely chopped

1 Shallot, finely chopped

1 Thumb Ginger, peeled and finely chopped

2 tsp Coriander Stems, finely chopped

1 tsp Salt

1 Green Chilli, finely chopped

1 Avocado, finely chopped

Baby Cucumbers, finely chopped

Coriander, Chive Flowers and Pisco to serve

1. Place the tuna in the freezer for 20 minutes then slice thinly. Sprinkle with ½ tsp salt and stand for 20 minutes.

2. Blitz the tomatoes in a blender and strain through a muslin, retain the juice (the pulp is amazing on toast rubbed with garlic).

3. Add the juice back to the blender with the garlic, lime, celery, ginger, shallot, coriander, chilli and remaining salt. Blitz until smooth.

4. Mix the fish with the puree, avocado and cucumber and serve straight away with the pisco flowing.