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PITTSBURG —
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:
12 ounces sashimi grade tuna
3/4 bunch green onions, thinly sliced
1/2 medium onion, finely diced
2 teaspoons minced fresh ginger root
1 fresh jalapeno pepper, seeded and minced
1/4 cup lemon juice, or to taste
1/4 teaspoon soy sauce, or to taste
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.
— www.allrecipes.com
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:
12 ounces sashimi grade tuna
3/4 bunch green onions, thinly sliced
1/2 medium onion, finely diced
2 teaspoons minced fresh ginger root
1 fresh jalapeno pepper, seeded and minced
1/4 cup lemon juice, or to taste
1/4 teaspoon soy sauce, or to taste
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.
— www.allrecipes.com
