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
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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.
