Did you know that oily fish such as tuna contain omega-3 fatty acids that may keep headaches at bay. Not to mention a whole host of other health benefits. Serve our healthy tuna ceviche on top of a baked potato with a side of dressed leafy greens for added magnesium which will assist in brain functioning.

SERVES 4 // COOKING TIME 100 mins

INGREDIENTS
4 potatoes
¼ cup olive oil
Salt and black pepper
400g tuna, chopped
4 cm ginger, peeled and grated
2 red chillies, seeded and chopped
2 cloves garlic, peeled and crushed
½ cup lime juice, plus wedges to serve
3 tbsp sherry or mirin
½ tbsp sesame oil
4 spring onions, sliced lengthways
4 radishes, sliced
Coriander, to garnish

METHOD
1. Preheat oven to 180°C.
2. Coat the potatoes in oil and salt. Bake for 1½ hours, or until cooked through, turning every 20 minutes.
3. Mix the tuna, ginger, chillies and garlic in a bowl. In another bowl, mix the lime juice, mirin and sesame oil. Season. Pour over the tuna and let stand for 20 minutes.
4. Remove the potatoes from the oven, cut a cross into the top of each one and squeeze to open it up. Fill with tuna, and top with spring onion, radish and coriander. Serve with lime wedges.

Do you love tuna bake? Make a creamy and delicious base with a plain old box of Bacon Kips.

The post Baked potatoes with tuna ceviche appeared first on MyKitchen.

Ceviche is a classic South American technique for preparing fish. Try it out for yourself and then use your delicious fish to make these flavour-packed fish ceviche tacos.

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the fish
300 g angelfish, chopped
Zest of 1 lime
½ cup lime juice
¼ cup chopped coriander
For the salsa
½ cucumber, peeled and chopped
2 tomatoes, seeded and chopped
½ cup coriander
1 red chilli, seeded and sliced
1 red onion, finely chopped
1 tbsp olive oil
To assemble
12 tortillas, toasted
1 lime, wedges
2 tsp hot sauce
½ cup coriander

METHOD
1. For the fish, mix all the ingredients together. Season well. Cover and refrigerate for 15 minutes.
2. For the salsa, add the ingredients together and then gently fold into the fish mixture.
3. To assemble, spoon the fish salsa into the tortillas and serve with lime wedges, hot sauce and fresh coriander.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

For something a bit more budget-friendly, try our baked potato with tuna ceviche.

The post South American-style fish ceviche tacos with salsa appeared first on MyKitchen.

A firm part of Peru’s National Heritage, the ceviche is a delicious and healthy seafood treat that makes an excellent appetiser too.

SERVES 4–6 // COOKING TIME 25 min

INGREDIENTS
For the fish
500 g good quality firm white fish, cut into cubes
Sea salt
Black pepper, freshly ground
1 tsp lime zest
¼ cup lime juice
¼ cup lemon juice
1 red chilli, sliced
½ red onion, thinly sliced
To assemble
6 lettuce leaves
2 tbsp olive oil
2 radishes, thinly sliced
½ cup coriander
1 lime, sliced for serving
4 sweetcorn, chargrilled, for serving

METHOD
For the fish
1. Rinse the fish in cold water and pat dry with a paper towel. Transfer the fish to a bowl and add salt, pepper, the lime zest, lime juice, lemon juice and chilli. Gently toss to combine then cover and refrigerate for 10–15 minutes.
2. While the fish is marinating, soak the onion in a bowl of chilled water then drain and set aside for serving.
To assemble
1. Lay the lettuce leaves on a platter and top with the marinated fish. Drizzle with olive oil and scatter the radish slices, coriander and onion over the fish.
2. Serve with lime wedges and sweetcorn.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Serve your ceviche with these traditional Peruvian grapefruit cocktails.

The post Enjoy this traditional Peruvian ceviche for appetisers appeared first on MyKitchen.

Olé, olé olé! Ceviche is a lovely South American dish of marinated raw fish or seafood. We are making the most of the winter’s fresh citrus in our prawn ceviche, and serving it up with plenty of fresh greens and veggies.

SERVES 6 // COOKING TIME 240 min

INGREDIENTS
400g prawns, cleaned, deveined and cut in half
Juice of 2 limes
Juice of 1 lemon
2 small trusses of vine tomatoes, sliced in half
½ cup fresh corn
½ cup finely sliced red onion
½ cup diced avocado
½ cup coriander
1 red chilli, finely chopped
Salt and pepper
Salsa, to serve
Guacamole, to serve

METHOD
1. Place the prawns in a bowl. Add the lime and lemon juice and stir. Cover and chill in the fridge for at least 3 hours (you want the prawns to turn pink).
2. Mix in the tomatoes, corn, onion, avo, coriander and chilli, and season. Return to the fridge for a further 30 minutes.
3. Serve with fresh salsa and guacamole.

The post Prawn ceviche appeared first on MyKitchen.