Love and Spices:
Tropical Tuna Ceviche

A classic South American dish served with a passion fruit twist

Recipe by Monique Singer
Introduction by Alexandre L’Hour

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

When you use the right spice, you sprinkle your dishes with magic!

Monique Singer

Tropical Tuna Ceviche

Preparation time: 35 min | Refrigeration time: 12 hours | Yields: 6 servings

TUNA

• 2 lbs / 900 g fresh tuna, cut into small cubes
• 12 limes / 240 ml, juiced
• 1/2 cup / 118 ml, passion fruit juice

Cut the fish into very small cubes and place in a glass bowl.
Pour the juice of 12 limes and the passion fruit juice over the fish.
Make sure to fully cover the fish.
Cover the bowl with plastic wrap.
Refrigerate for 4 to 6 hours or overnight.
Remove from the refrigerator and drain.

Then add

INGREDIENTS FOR CEVICHE

• 1 red bell pepper
• 1 firm mango
• 1 avocado
• 1 shallot
• 1 bunch of cilantro finely chopped
• 1 Boston lettuce leaves

DRESSING

• 2 limes, juice freshly squeezed
• 2 tbsp olive oil
• 1 tsp lime zest
• 1 tsp sea salt
• 1 tsp freshly ground pepper
• 1 tsp sriracha chilli sauce

In a mixing bowl, whisk all the dressing ingredients and set aside.
Cut red pepper, avocado, and mango into small cubes, set aside.
Combine the ready tuna ceviche and all the ingredients, ready cut into small cubes, with the chopped cilantro.
Pour over the dressing and mix to combine.
Serve ceviche on a bed of lettuce leaves.

This recipe can be made with lime juice if passion fruit is not available.

Images: Anne Fillion

Other recipes

Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn