Tuna Ceviche

• 3 T white balsamic vinegar
• 1/2 cup lemon juice
• 1/2 cup lime juice
• 2 T fish sauce
• 2 T honey
• 2 T coconut water
• 1 tsp scotch bonnet chile pepper, minced fine
• 2 lbs yellowfin tuna diced
• 1/2 cup evoo
• 3 tsp lemon zest
• 1/2 cup toasted coconut flakes
• 1/2 cup cilantro, roughly chopped
• 2 T mint, roughly chopped
• 2 T tarragon
• salt and pepper
• sea salt as needed
• 1/2 cup toasted coconut chilled
• 16 garlic chives for garnish
• 1 T lemon zest
• 4 key limes, halved and seeded

1. 1. to make marinade, combine vinegar, lemon and lime juice, fish sauce, honey, coconut water and chile pepper in a bowl and mix well. Season with salt and pepper
2. 2 to serve mix the fish with the olive oil, the marinade and the chopped herbs. Taste and adjust seasonings a needed.
3. 3. place in a bowl . top with the sea salt and garnish with toasted coconut, garlic chives and lemon zest. SErve with key limes

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Taken from www.epicurious.com/recipes/member/views/tuna-ceviche-50032656 (may not work)