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Sorrel Tuna Ceviche
PREP TIME: 2 Hours DIFFICULTY: Easy YIELD: 4 Servings
1 lb. yellow fin or black fin tuna filet, diced into ¼ in cubes
1 Scotch Bonnet pepper, deseeded sliced thin
3 garlic cloves, crushed with press
½ c. freshly squeezed lime juice
¼ c. lemon juice
¼ c. Spring Vale Sorrel Vinaigrette
1 small red onion, sliced thin
1 cup seasonal fruit (mango or pineapple)
2 tbsp. Family Garden Cilantro
Sea Salt to Taste
Mix tuna thoroughly with Spring Vale Sorrel Vinaigrette in non-reactive bowl. Store in refrigerator for 1 ½ hrs.
Add red onion, seasonal fruit and half Family Garden Cilantro then return to refrigerator for another 30 minutes.
Add sea salt to taste and the reserved Family Garden Cilantro just before serving
Serve with your fave local chips, good vibes and enjoy with family + good friends.
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