Tuna and berry ceviche
This recipe was developed by Chef Lee Kitzis at Northern Michigan University during one of our product trainings.
Yield: 3 quarts
Ingredients
3 cups Current Foods tuna chunks
1 1/2 cups green manzanillo olives, sliced
1 1/2 cups white onion, medium dice
1 cup cilantro, rough chop
2 1/2 cups red bell pepper, medium dice
1 cup raspberries
1 cup blackberries
1 cup jalapeno, brunoise
3 cups lime juice
2 teaspoons black pepper
1 teaspoon dry oregano
2 tablespoons liquid aminos
Kosher salt to taste
Preparation
- Soak Current Foods tuna chunks in lime juice for 24 hours.
- Prepare all ingredients.
- Run tuna through chinois and reserve lime juice.
- Mix everything together along with 1 cup of the reserved lime juice.
- Add salt to taste.