Fresh Tuna Ceviche

Fresh Tuna Ceviche
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  • 1 fresh jalapeno pepper, seeded and minced
  • 2 teaspoons minced fresh ginger root
  • 12 ounces sashimi grade tuna
  • ¼ teaspoon soy sauce, or to taste
  • ¼ cup lemon juice, or to taste
  • ½ medium onion, finely diced
  • ¾ bunch green onions, thinly sliced

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.

View full recipe at SpringPad


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