Tuna and avocado ceviche


  • 300 g of very fresh tuna fillet
  • 1 ripe avocado
  • 1 fresh chili pepper
  • 2 zucchini
  • 5 cherry tomatoes
  • 1 lime, 1 orange
  • 1 cucumber
  • 1 fresh red onion
  • 2 cm. fresh ginger root
  • Parsley
  • Coarse salt
  • Toscano PGI extra virgin olive oil



Cut the tuna fillet in 1cm cubes and marinate it with lime and orange juice and with the shredded ginger. Let it marinate for at least 30 minutes.

Dice the zucchini, avocado and tomatoes, slice the onion in rings, and cut the cucumber length-wise into long slices with a vegetable slicer.

Drain the tuna and dress both the tuna and the vegetables with extra virgin oil, coarse salt, and chopped parsley. Next, to plate the ceviche, fill a ring mold on the plate to obtain a cylindrical composition (then slowly remove the ring mold).