Tuna Ceviche with Coconut, Palm Sugar and Soy Sauce

Serves 4

Ingredients:

1/3 cup/80 ml fresh lime juice
1 tablespoon/15 ml coconut milk
1 tablespoon/15 ml soy sauce
1 tablespoon/5 g grated palm sugar
2 drops toasted sesame oil
1 pound/450 g fresh tuna, cut into 1-inch/2.5-cm cubes
2 ripe avocados, pitted, peeled, cubed
2 cups/45 g assorted fresh herb and salad leaves (such as shiso, small basil leaves, arugula and mint)

Method:

Combine the lime juice, coconut milk, soy sauce, palm sugar and sesame oil in a large bowl and stir to combine. Add the tuna to the marinade and let stand for 10 minutes, tossing occasionally, or until the lime juice begins to "cook" the outer edges of the tuna. The outside of the tuna will become a pale grey color while the center will remain a deep red.

Using a slotted spoon, remove the tuna from the marinade and mound it in the center of 4 serving plates, dividing equally. Top with the avocado.

Toss the herb and salad leaves with enough of the reserved marinade to coat. Season the salad to taste with salt and pepper. Mound the salad on top of the avocado and serve immediately.