Tuna Ceviche

By chris5863

Ingredients

• 2 Lb Sushi grade tuna
• 16 Grape Tomatoes
• 1 bunch scallions
• 1 Jalapino
• Ponzu sauce
• 1/2 Cup Soy sauce
• 1/4 C Rice Wine Vinegar
• 2 T grated Ginger
• 1 thinly sliced scallion

Details

Preparation time 120mins
Cooking time 120mins

Preparation

Step 1

Cut the tuna into 1/2 inch cubes and place in a non reactive mixing bowl.

Combine ingrediance for ponzu sauce and pour over the tuna and mix well, cover and refrigerate for at least 2 hours, but no more than 4 hours.

While the tuna is resting, very thinly slice into rounds the tomatoe, several scallions, white and green parts and the jalipino. When ready to assemble, in small shooter glasses place a single layer of tuna, followed by a layer of the tomatoe, a layer of the scallion and one round of the jalapino. Repeat until the glass is as full as you would like. This can be refrigerated until ready to serve with a small spoon.