Tuna Ceviche with Avocado, Tomato and Plantain Chips Recipe

Name: Tuna Ceviche with Avocado, Tomato and Plantain Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces, weight Fillet Of Ahi Tuna, Diced Small; 1 clove Finely Minced Fresh Garlic; 1 teaspoon Finely Minced Fresh Ginger; 1 whole Small Diced Jalapeno, Seeds Removed; 1/2 whole Small Red Onion, Small Diced; 1/4 cups Thinly Sliced Green Onions; 3 Tablespoons Soy Sauce; 2 whole Lemons, Juiced; 2 whole Limes, Juiced; 1 whole Small Diced Avocado, Peel And Seed Removed; 2 whole Small Diced Roma Tomatoes, Flesh Only Seeds Removed; Kosher Salt And Fresh Cracked Black Pepper To Taste; 2 whole Peeled Plantains; 3/4 cups Vegetable Oil; Kosher Salt And Fresh Cracked Black Pepper To Taste

Servings: persons

10 ounces, weight Fillet Of Ahi Tuna, Diced Small
1 clove Finely Minced Fresh Garlic
1 teaspoon Finely Minced Fresh Ginger
1 whole Small Diced Jalapeno, Seeds Removed
1/2 whole Small Red Onion, Small Diced
1/4 cups Thinly Sliced Green Onions
3 Tablespoons Soy Sauce
2 whole Lemons, Juiced
2 whole Limes, Juiced
1 whole Small Diced Avocado, Peel And Seed Removed
2 whole Small Diced Roma Tomatoes, Flesh Only Seeds Removed
Kosher Salt And Fresh Cracked Black Pepper To Taste
2 whole Peeled Plantains
3/4 cups Vegetable Oil
Kosher Salt And Fresh Cracked Black Pepper To Taste

1
For the plantains: Using a vegetable peeler, thinly shave the plantains and place the shavings in a large bowl covered with water so they do not turn brown.
2
Next, bring the vegetable oil to a light smoke on medium-high heat in a large saute pan.
3
Once lightly smoking place in each of the plantain shavings, making sure not to overlap them.
4
Cook for 3 to 4 minutes or until crispy.
5
Once cooked remove them from the oil and allow them to drain on a paper towel.
6
Season with salt and pepper and repeat with the remaining plantains.
7
For the tuna: In a large bowl thoroughly mix together tuna, garlic, ginger, jalapeno, red and green onion, soy sauce, lemon and lime juice.
8
Once combined season with salt and pepper and chill.
9
Next place a tall ring mold in the center of a white plate.
10
Place enough of the tuna ceviche mixture to fill 1/2 of the ring mold.
11
Pat down to make sure the ceviche is held together.
12
Fill the next 1/4 of the mold with small diced avocado, pat down, and top off the remaining 1/4 of the mold with small diced tomato.
13
Then simply pull up on the ring mold to remove it and form your tuna ceviche tower.
14
Serve the plantains in a wine glass alongside the mold.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 ounces, weight Fillet Of Ahi Tuna, Diced Small, 1 clove Finely Minced Fresh Garlic, 1 teaspoon Finely Minced Fresh Ginger, 1 whole Small Diced Jalapeno, Seeds Removed, and more.

Yes, Tuna Ceviche with Avocado, Tomato and Plantain Chips falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Ceviche with Avocado, Tomato and Plantain Chips

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