Ginger and Lemon Tuna Ceviche

Directions:

1. 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.
2. In a separate mixing bowl combine red onions, green onions, peppers, ginger, soy sauce and stir until incorporated.
3. Slowly add the remaining vinegar and lemon juice to the veggie mixture while stirring.
4. 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.

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