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Tuna Ceviche in Belgian Endive Leaves  
Recipe Number: 108
Contributor: Azat Aslanyan
Rating: Recipe Unrated
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Serves: 12
Calories Per Serving: NA
Preparation Time: 30 minutes
Difficulty: Average
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12 ounces (340 grams) sushi-grade fresh blue-fin tuna
Bunch fresh coriander, finely chopped
Bengian Endive leaves(romaine lettuce hearts works as well)
2 fresh red chiles, seeded and finely diced
2 limes, zested and juiced
1 Orange. Cut in to small inch chunks. Skinned
mango diced in to inch chunks.
Double the amount of olive oil to lime juice
1 1/2-inch piece fresh ginger, grated
1 teaspoon sesame oil
2 tablespoons soy sauce
Cooking Instructions:
Chop the tuna finely and put into a bowl. Add the coriander and mix well. Mix together all the dressing ingredients in a jar and pour over the tuna. Wash the endive leaves and dry thoroughly. Spoon some of the tuna into each leaf and sprinkle with chiles.

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