Sorrel Tuna Ceviche
By: Eat Fresh

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PREP TIME: 2 Hours          DIFFICULTY:  Easy           YIELD: 4 Servings 

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Ingredients

• 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

Directions

1. Mix tuna thoroughly with Spring Vale Sorrel Vinaigrette in non-reactive bowl. Store in refrigerator for 1 ½ hrs.
2. Add red onion, seasonal fruit and half Family Garden Cilantro then return to refrigerator for another 30 minutes.
3. Add sea salt to taste and the reserved Family Garden Cilantro just before serving
4. Serve with your fave local chips, good vibes and enjoy  with family + good friends.
   
   

    
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