Tuna Ceviche

In celebration of the present moment, and the beautiful days of summer, here’s something that I could eat every single day, and tastes like summer in every bite.

Tuna Ceviche

2 limes, zest and juice

1/2 lemon, zest and juice

2 tbsp soy sauce

1 tbsp olive oil

2 tuna steaks (about 1/3 kg), diced

1 cup sliced heirloom cherry tomatoes

1 avocado, pitted and diced

3/4 cup diced green onions

1/4 cup minced fresh cilantro

1 tbsp ginger

2 minced garlic cloves

pepper to taste


In a small bowl combine citrus juice and zest with soy sauce, and olive oil.  Set aside.

Blend chopped tuna, tomatoes, green onions, avocado, cilantro, ginger, garlic, and desired amount of pepper in serving bowl.  Mix and incorporate dressing.

Serve on cucumbers and rice crackers.



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