Spy Sommelier

17 Mar 2014

300g Yellow Fin Tuna filets, trimmed and diced, ( 10mm)

300g Kingfish filets, trimmed and diced (10mm)

150g sliced spring onions

2 tbsp. finely diced red chilly

2 tbsp. grated ginger

1 ml coconut cream

Juice of 3 limes

Zest of 2 limes

1 diced mango

30 ml sesame oil

2 tbsp. toasted sesame seeds

3 tbsp. chopped coriander

3 tbsp. fish sauce

50g toasted and chopped peanuts

3 finely chopped fresh kefir lime leaves

80g peeled, seeded & chopped tomatoes


Mix all ingredients in a bowl and season to taste. Let it marinate for 2 hours in the fridge.

Serve cold and sprinkle with fresh coriander leaves. This dish would perfectly match a chilled glass of the Envoy Riesling. Enjoy ☺