Winter Ceviche

A vibrant and refreshing winter ceviche featuring tender ahi tuna, earthy beets, and fragrant herbs, balanced with zesty lemon and a touch of heat, perfect with warm rice or crisp tostadas.
Ingredients

Serves 2-3 people
10-12 oz Ahi tuna cubed into half inch squares.
4-6 oz cooked beets cut into half inch squares.
2-3 sprigs of green onion chopped.
3 stems of fresh thyme. Use just the leaves. Leaves stripped from stems and discard stems.
6 -8 medium – large, chiffonade fresh basil leaves .
1 small or medium lemon, zest and juice.
I tablespoon Sweet Chatta (Lebanese red pepper condiment) or Sambal.
3 Tablespoons of olive oil.
Salt and pepper to taste.

Directions
1

Into a mixing bowl, add all the ingredients, mix gently but thoroughly.

2

cover and leave to marinade for 20 minutes.

3

Serve as a meal along side warm rice or light and bright on crispy tostadas or with tortilla chips

Formally Resident Chef for the
Victoria’s International Jewish Film Festival
location
Calgary, Alberta
Created by Sonneday