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Cut the tuna into 1/4-inch dice.
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Place in a glass dish with the lime juice, orange juice, pineapple juice, vinager, soy sauce, peppers, onions, and garlic, tossing to coat.
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Cover and refrigerate for 30 minutes, stirring occasionally.
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Add the cilantro, olive oil, pineapple, salt and jalapeño peppers. Fold gently to mix.
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If you don't like the heat or to make these more kid friendly leave out the jalapeño or add directly to some of the tacos, not to the ceviche.
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With a slotted spoon transfer ceviche to a bowl to remove juices.
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Heat up the corn tortillas, place a couple of spoon fulls of ceviche on each tortilla and garnish with red cabbage.