Are you looking for a recipe for tuna ceviche? This light, citrusy appetizer of fresh tuna fish is tantalizes the palette and satisfies without leaving diners with a full, heavy feeling after eating. It looks impressive when served at cocktail parties or dinner parties, but it is actually quite simple to prepare. This page will show you how to make tuna ceviche that will delight.

• Ceviche is typically made with raw fish, so it is important that the tuna you use is of sashimi grade. Poor quality tuna will result in a bad to mediocre ceviche, and there is no way to mask the flavor or texture as the fish is the star of this dish.

• 1 pound yellowfin tuna (sashimi grade)
• 1/4 cup green onions
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 1 fresh serrano pepper (jalapeno is also okay), chopped
• 1/8 cup lemon juice
• 1/8 cup lime juice
• 2 tablespoons soy sauce

1. Chop tuna into cubes about 1/2 inch thick
2. Place in large bowl
3. Stir in all other ingredients
4. Leave in refrigerator to marinate for at least 2 hours
5. Serve well chilled

Ceviche has Latin-American roots, so it goes well with south-of-the-border accoutrements. Try serving it with freshly fried tortilla chips for dipping, or even plain corn tortillas. Of course, Latin accompaniments are not a requirement--ceviche is also excellent served with thin crackers, or even a thin toast such as crostini.

• Garnish your tuna ceviche with fresh lemon and lime wedges, and sprinkle with a bit of cilantro if desired.