12 ounces sashimi grade tuna
3/4 bunch green onions, thinly sliced
1/4 cup onion, finely diced
2 teaspoons grated fresh ginger root
1 fresh jalapeño pepper, seeded and minced
1/3 to 1/2 cup lemon juice, or to taste
2 teaspoon soy sauce, or to taste
Cut tuna into 1/2 inch cubes, and place into a bowl.
Stir in the onion, green onions, ginger, jalapeño, lemon juice, and soy sauce; mix to combine.
Cover and refrigerate for 2 to 3 hours
or leave at room temp for 20 min gently stirring every 5 min.
Taste before serving and add more lemon juice or soy sauce as needed.