How to cook Tuna Ceviche in Fried Tacos with Avocado & Pickled Ginger

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Eat the Week: Every meal, every dayThis makes a perfect light lunch: super-fresh, with interesting textures and delicate flavours.

  • Yield: 6
  • Preparation Time: 15 Minutes
  • Cooking Time: 10 Minutes


  • 30 wonton wrappers
  • vegetable oil for deep-frying
  • 2 hass avocados
  • 1 tablespoon crème fraîche (sour cream)
  • small glug of sesame oil
  • 3 limes, 2 cut into quarters, 1 juiced
  • 1 large spring onion (scallion), thinly sliced on the diagonal
  • 6¾ oz (1 x 190 g) jar of pickled ginger, drained
  • 1 green chilli, finely diced
  • 12 oz (350 g) sashimi-grade sustainable tuna, cut into fine strips
How to Make It
  1. Start by deep-frying the wonton wrappers. Pour a 2 cm (1 in) depth of oil into a large wok or frying pan and heat to 180°C (350°F). If you don’t have a thermometer, check the oil is hot enough by adding a test wrapper – it should sizzle and float to the top. Working in batches, deep-fry the wonton wrappers for about a minute until crisp and golden, then carefully remove from the oil and drain on paper towel. Pile onto a plate or tray to serve
  2. In a bowl, combine the avocado, crème fraîche, sesame oil and lime juice. Season with white pepper, then mash to a smooth-ish consistency. Transfer to a serving bowl. Place the prepared spring onion, ginger and chilli in separate small serving bowls.
  3. Arrange the tuna strips on a plate or platter, then set everything out and let people help themselves. The idea is to place a little bit of everything between two wonton wrappers, then squeeze a lime quarter over the tuna and get it in your gob…

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