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