Summer Recipe Series with Jenny Johnson presented by the BCAE.
Chef Erwin Ramos of Cambridge’s Olé Restaurant shows us how to make the Central and South American dish, tuna ceviche.

Green Herb Sauce:
1/2 cup fresh cilantro, chopped
4 tablespoons chives
4 tablespoons mint, fine chopped
2 poblano peppers, roasted, stemmed, seeded
2 serrano peppers, stemmed, seeded and chop
2 tablespoons honey
1/2 cup rice vinegar
1/4 cup fresh lemon juice
1/4 cup water
1 teaspoon salt
1 1/2 cup canola oil
In a blender, place all the ingredients except for the canola oil. Blend it well until smooth. Then slowly add the canola oil until sauce is emulsified. adjust seasoning with salt and pepper.

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Ceviche:
1 pound Tuna, fresh, small diced
1 cup lemon juice
1/2 tablespoon Kosher salt
1/2 cup mango, diced small
1/2 cup red onions, diced small
2 cup jicama, dice small
2 cups of ceviche sauce