Balinese style ceviche tuna with sambal matah organic radishes and lemon basil


  • 100 grams tuna
  • 1 piece sweet corn 
  • 1 piece water melon radish
  • 1 piece red radishes 
  • 1 piece tomatillo or green tomato if not available 
  • 1 piece tomato
  • 1 piece red chilli julienne 
  • 1 piece bird eye chilli 
  • 3 pieces shallots 
  • 1 stalk lemongrass 
  • 3 pieces lime leaves
  • 1 bunch lemon basil 
  • 1 tablespoon shrimp paste 
  • 2 pieces limes
  • 1 piece Balinese lime (any lime will do)
  • salt to taste
  • 2 cup vegetable oil 
  • 10 cm by 15 cm banana leaf 


  • Dice the tuna 2cm by 2cm.
  • Squeeze the juice of 2 limes into the dice tuna and season with salt.
  • Set to one side and leave to cure for 5 minutes.
  • Deseed the ripe tomato and then julienne into large strips.
  • Slice the shallots and lemongrass thinly.
  • Julienne the red chilli and lime leaf finely.
  • Slice the tomatillo into fine wedges.
  • Take the sweet corn kernels off the cob and while doing that, have hot pot of water boiling already. Blanch the sweet corn kernels for a couple of minutes and then refresh in ice water and strain.
  • Take half of the amount of oil and pour into a pan and heat through then add in the shrimp paste and cook out until fragrant. Leave to one side and allow to cool.
  • Place your cooked shrimp paste in bowl add in the shallots, lemongrass, birds eye chilli, sliced tomato, squeeze Balinese lime and season with a little salt.
  • Take a pan and heat up the rest of the oil until smoking and pour over the bowl so it sears the sambal matah.
  • By this time your tuna should be cured perfectly, add it to the sambal matah and fold through the rest of the ingredients except the lime leaf and lemon basil.
  • Take a plate and layer your banana leaf on the bottom and place the salad on top.
  • Make sure you don’t over work the radish as this will discolor and wilt them.
  • Garnish neatly with julienne lime and picked lemon basil.
30 Minutes
2 Portions