I was flipping through some cookbooks and cooking magazines and stumbled upon this recipe: Ceviche with Tuna, Cucumber, and Orange. Unfortunately I did not have oranges, but I did have strawberries, frisée, and some other ingredients so I came up with my own version for dinner. I love the simplicity, color, and combination of flavors and textures. Perfect for a summer meal! Enjoy! 🙂

INGREDIENTS:

• 1/4 pound(s) fresh tuna ~ cut in half inch cubes
• sea salt and sugar ~ to taste
• fresh ground black pepper ~ to taste
• 1/4 cup(s) fresh-squeezed lime juice
• 1  English cucumber ~ diced
• 1 head organic frisée (aka curly endive) ~ ends removed, washed thoroughly, spun dry, roughly torn into pieces
• 2 medium organic radishes ~ shaved or sliced very thinly
• 3-5 organic strawberries ~ sliced
• 2 tablespoon(s) red onion ~ finely chopped
• 1  serrano chili (or to taste) ~ finely chopped
• 2 tablespoon(s) olive oil 
• 2 tablespoon(s) fresh cilantro ~ chopped 

1. Place the tuna in a glass bowl, sprinkle with salt and cover with lime juice.
2. Marinate for 3 minutes; marinate 5 minutes if you’d like it more cooked.
3. Add the red onion, cucumber, and cilantro, season with sea salt, sugar,  and black pepper. Mix well.
4. Drain the liquid.
5. Serve on ceviche bed of frisée. Top with shaved radishes and strawberry slices.