Lunchbreak: Carnivale chef Rodolfo Cuadros makes tuna ceviche

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Carnivale
702 W. Fulton Market
Chicago
www.carnivalechicago.com

Tuna Ceviche Sauce

Ingredients:
1/4 cup orange marmalade
1/4 cup chopped red bell pepper
1/2 cup orange juice
1/4 cup lime juice
1/4 Tbs sriracha
salt and pepper to taste

Directions:
Prep all ingredients and blend together. Season to taste.

Tuna Ceviche

Ingredients:
3 thai basil leaves (chopped)
1 sprig tarragon (chopped)
1/2 jonagold apple (diced)
1/4 cup English cucumber (diced)
4 oz yellow fin tuna (diced)
salt and pepper to tast

Directions:
In a bowl, mix all ingredients. Season to taste.

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