Slice the fish into cubes or ask the fish monger to do this to ensure clean cuts and equally sized pieces.
In a medium bowl add the tuna, avocado, mint, coriander, lime juice, salt and pepper. Mix well using only a metal spoon. Leave to sit, covered for 5 minutes (max 10 minutes otherwise the tuna cures too quickly).
Serve on a platter with extra mint, sea salt and Turbo Plantain chips (chilli is great here as a flavour contrast with the creamy avocado).
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Ingredients
Directions
Tuna Green Ceviche with Chilli Turbo Plantain Chips
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