Recipe: KIN Seafood’s Tuna Ceviche

KIN Seafood shares with FIFTY+SA their fresh and zesty recipe for Tuna Ceviche.


  • 400g Tuna Loin 1cm Dice
  • 60g Wild Asian Rice (puffed in hot oil)
  • 2 Green Apples Peeled Diced into 1cm cubes
  • 100g Edamame Beans Blanched & Refreshed
  • 1 Tbls Black Sesame Seeds
  • 1 Cup Purple Shiso Leaves
  • Miso Dressing Ingredients
  • 50g White Miso Paste
  • 50ml Grapeseed Oil
  • 50ml Lime Juice

Avocado Puree Ingredients

  • 3 Avocados
  • 1 Tsp Wasabi Paste
  • 1 Lime Juiced
  • 50ml Sugar Syrup


To assemble, place tuna in a bowl and add diced apple, edamame beans, sesame seeds, miso dressing and leave for 4-5 minutes. Evenly distribute the mix across the 4 bowls or 1 platter if you wish to share as part of a banquet.

With the piping bag squeeze 4-5 dots of avocado on each bowl. Sprinkle puffed wild rice and shiso leaves to fish the dish.

Miso Dressing Method: Combine ingredients in a small bowl with a fork until incorporated and set aside. 

Avocado Puree Method: Put all ingredients into a food processor and blend until smooth. Place into a small piping bag ready to serve.

  • Staff Writer

    Made up of a small, tight knit team of writers and contributors who are passionate about all things FIFTY+ and the New Age. We love Adelaide and wider South Australia and sharing with you all of the l...


We would like to acknowledge the Kaurna people as the custodians of the lands and waters of the Adelaide region.

FIFTY+SA © 2024. All Rights Reserved. 


Join the New Age

Get the latest events, news, reviews and exclusive competitions sent straight to your inbox.  Never miss a beat!