Asian Style Tuna Ceviche

This recipe was provided to us by James from Llewellin's Guest House in Margaret River. James is a Le Cordon Bleu trained chef who delights his guests with beautifully designed menus focussing on local produce.


  • 300g Sashimi grade fresh tuna
  • 1 small bunch of coriander finely chopped (keep some for garnish)
  • 2 limes juiced
  • 1 small knob of fresh ginger peeled & grated
  • 1 teaspoon sesame oil
  • 3 tablespoon of Vasse Virgin Mild Extra Virgin Olive Oil
  • 2 tablespoons soy sauce (low salt)
  • 1 red chilli, finely chopped.
  • 2 baby gem lettuces, to serve


  1. Slice fish into small cubes
  2. Mix all the other ingredients (except the lettuce) together.
  3. Place the fish into the mixture & chill in the fridge for 30 minutes
  4. Serve on top the lettuce leaves, extra coriander as garnish.

Tip: if you don't like things too spicy, swap out the fresh chilli for our Chilli Pressed EVOO instead for a more mild flavour.