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Fresh Tuna Ceviche

4

145 min

Fresh Tuna Ceviche

Fresh Tuna Ceviche Photo 1

Time

145 min

Serving

4 persons

Calories

117

Rating

4.00★ (16)

Cuisine

Author: Victoria Buriak
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.

Ingredients

  • ounces sashimi grade tuna: 12 piece
  • bunch green onions: 0.75 piece (sliced)
  • medium onion: 0.5 piece (diced)
  • fresh ginger root: 2 tsp (minced)
  • jalapeño pepper: 1 piece (minced, fresh)
  • lemon juice: 0.25 cup (to taste)
  • soy sauce: 0.25 tsp (to taste)

Metric Conversion

Stages of cooking

Fresh Tuna Ceviche Photo 21
  1. Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.
    Fresh Tuna Ceviche Photo 2

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