Tuna Ceviche With Guacamole - cooking recipe

Ingredients

300 g tuna fillets (sushi quality), finely chopped
1 stick celery, finely chopped
8 tbsp olive oil
3 None limes, 1/2 cut into 4 wedges, 2 1/2 juiced
3 tsp brown sugar
2 None medium tomatoes, grated
2 cloves garlic, peeled and finely chopped
1 None ripe avocado, peeled and stoned
1 tbsp creme fraiche
2 None small green chillies, deseeded and chopped
15 g fresh coriander, little reserved for garnish, remainder roughly chopped
2 None spring onions, cut into diagonal slices
100 g tortilla chips

Preparation

For tuna ceviche, mix tuna, celery, 3 tbsp oil and 6 tbsp lime juice. Add 1 tsp sugar and season then chill. In a separate bowl, mix tomatoes and 3 tbsp lime juice. Add 1/2 the garlic, remaining oil and sugar. Season then spoon tuna into 4 serving glasses and top with tomatoes. Chill for 30 mins.
For guacamole, puree avocado, creme fraiche (or sour cream, if using), chiles, remaining garlic and lime juice. Season then mix in cilantro. Transfer to a bowl and sprinkle with spring onions.
To serve, garnish tuna with lime wedges and cilantro. Serve with tortilla chips and guacamole.