Tuna Ceviche, Asian-Style - cooking recipe

Ingredients

12 ounces high grade fresh 1/2 inch thick tuna steaks
3/4 bunch green onion, thinly sliced
1/4 small onion, finely diced
2 teaspoons grated fresh ginger
1/4 cup lemon juice
1/4 teaspoon soy sauce
1/2 avocado, diced
1/2 mango, diced

Preparation

Place the onion, green onions, ginger, jalapeno (optional), lemon juice, and soy sauce; mix to combine. into a glass non-reactive bowl.
Cut tuna into 1/2 inch cubes, and stir into the juice mixture in the bowl. Cover and refrigerate for 2 to 3 hours.
Taste before serving and add more lemon juice or soy sauce as needed.
Serve in martini glasses, garnish with avocado and mango, and serve with unsalted rice crackers. tortilla chips, or baked wonton wrappers.