Mélange Travel & Lifestyle Magazine July 2019 | Page 62
Tuna and Pineapple Ceviche
at The Lobster Pot, Grand Cayman
INGREDIENTS
12 Ounces fresh Tuna 1 Tbsp. Soy sauce
1 ½ Cups fresh Pineapple cut
into small dices 1 Tbsp extra virgin Olive Oil
¼ cup red Onion finely diced 1 Tbsp fine chopped Jalapeno
2 Tbsp diced red Bell Peppers Peppers
2 Tbsp diced green Bell ¼ Chopped fresh Cilantro
Peppers ½ Pineapple cored
1/3 cup fresh lemon juice 1 lemon wedge
3 Tbsp fresh Orange juice Cilantro leaves
3 Tbsp. fresh Pineapple juice Sliced red radish
2 tbsp Rice wine vinegar
METHOD
(1) Cut tuna into dices
(2) Place all ingredients in a bowl
(EXCEPT..pineapple half, lemon wedge, cilantro and sliced radish)
(3) Gentle toss all together
(4) Serve in Pineapple half and garnish Lemon wedge Cilantro leaves
and slices of Radish