Ginger and Lemon Tuna Ceviche
- Chop tuna into ¼ inch rough cubes and place in a mixing bowl. Cover with 50 ml Ginger Grape with Lemon Balsamic Vinegar and ½ cup of lemon juice and stir.
- In a separate mixing bowl combine red onions, green onions, peppers, ginger, soy sauce and stir until incorporated.
- Slowly add the remaining vinegar and lemon juice to the veggie mixture while stirring.
- Combine both bowls and refrigerate for 2-3 hours stirring frequently. Taste before plating and add more soy sauce or lemon juice as need. Serve immediately.