Australia Post are currently experiencing long delays for deliveries into NSW and Victoria and extreme delays on international orders.

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.

Leave a comment

Please note, comments must be approved before they are published