Peter Gordon's vibrant ceviche recipe is bursting with vibrant flavours. Chunks of tuna are marinated in lime juice and served with mango and coconut. It is quick and easy to prepare and makes a wonderful dinner party starter.
Combine the tuna with the lime juice mixture just before serving to maintain the bright red color of the fish—a must-do if you like tuna rare. If you want "cooked" tuna, soak it in ½ cup lime juice (enough to cover) for 1 to 3 hours, stirring occasionally
poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.