Ceviche de atún con jengibre, chile y maíz

Ingredientes

• 500 gm tuna, cut into 5mm dice
• 1 tsp very finely chopped ginger
• 1/2 Spanish onion, finely chopped
• Juice of 4 limes
• 3 tsp extra-virgin olive oil
• 2 wild green chillies (or green birdseye chillies), finely chopped
• 1 bunch coriander, leaves only
• 1 small orange sweet potato (about 300gm), peeled, cut into 5mm dice, boiled until tender
• Kernels from 1 corn cob
• 12 crisp tostadas
• 1 spring onion, sliced crossways

Preparación

1. 1

   1.: Combine the tuna, ginger, onion and half the lime juice in a bowl and set aside for 5 minutes. Drain off the juices, add all the remaining ingredients, including the remaining lime juice, and season to taste with sea salt and freshly ground black pepper.

2. 2

   2.: To serve, spoon the ceviche onto the tostadas and sprinkle with spring onion.