Longtail Tuna Ceviche with Finger Lime, Persimmon & Black Garlic

A Sergio Perera Recipe from Destination Noosa

Fresh, vibrant and beautifully refined, this Longtail Tuna Ceviche with Finger Lime and Persimmon is a true celebration of coastal Noosa flavours.

Created by acclaimed chef Sergio Perera and featured on SBS Food’s Destination Noosa, this dish showcases premium local seafood paired with bright citrus, delicate finger lime pearls and the subtle sweetness of Noosa Black Garlic White Balsamic Vinegar.

The result is a ceviche that is light, elegant and perfectly balanced, with layers of acidity, freshness and gentle umami.

Recipe Details

Serves: 2–4 as a starter
Prep time: 15 minutes

Ingredients

• 300 g sashimi-grade longtail tuna, thinly sliced

• ¼ cup Noosa Black Garlic White Balsamic Vinegar

• Juice of ½ lemon

• Juice of 1 orange

• Juice of ½ lime

• 2 tsp finger lime pearls (or Noosa Natives finger lime compote if available)

• 1 tbsp extra virgin olive oil

• 1 ripe persimmon, finely sliced

• 1 red chilli, finely sliced

• Fresh mint, finely sliced

• Fresh chives, finely sliced

• Zest of 1 lime

• Sea salt flakes, to finish

Method

1. Prepare the ceviche dressing

In a bowl, combine:

• Noosa Black Garlic White Balsamic Vinegar

• lemon juice

• orange juice

• lime juice

• finger lime pearls

• extra virgin olive oil

Stir gently to create a bright, balanced dressing.

2. Arrange the tuna

Lay the sliced longtail tuna evenly across a chilled serving plate or platter.

3. Cure the fish

Spoon the ceviche dressing over the tuna, ensuring each slice is lightly coated.

For a lightly cured texture, cover and refrigerate for 10–15 minutes.

If using exceptionally fresh sashimi-grade fish, you can serve immediately for a more delicate, raw-style ceviche.

4. Garnish and finish

Arrange the persimmon slices around the plate.

Scatter over:

• sliced red chilli

• lime zest

• mint

• chives

Finish with a light sprinkle of sea salt flakes.

Serve

Serve immediately as a fresh, vibrant starter.

Serving Suggestions

This ceviche pairs beautifully with:

• tortilla chips or tostadas

• crisp white wines such as Sauvignon Blanc or Vermentino

• chilled rosé for summer entertaining

Perfect for long lunches, seafood platters or elegant starters.

Why Black Garlic White Balsamic Works in Ceviche

Noosa Black Garlic White Balsamic Vinegar brings a unique balance of gentle acidity and subtle sweetness, enhancing the citrus while adding depth.

It complements the delicate flavour of tuna without overpowering it, creating a ceviche that feels refined, modern and distinctly Noosa.