Description
Learn how to make this very easy ceviche that’s great for the summer.
Ingredients
- FOR THE TUNA:
- 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 Jalapeño, Seeds Removed
- ½ whole Small Red Onion, Small Diced
- ¼ 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
- FOR THE PLANTAINS:
- 2 whole Peeled Plantains
- ¾ cups Vegetable Oil
- Kosher Salt And Fresh Cracked Black Pepper To Taste
Preparation
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.
Next, bring the vegetable oil to a light smoke on medium-high heat in a large saute pan. Once lightly smoking place in each of the plantain shavings, making sure not to overlap them. Cook for 3 to 4 minutes or until crispy. Once cooked remove them from the oil and allow them to drain on a paper towel. Season with salt and pepper and repeat with the remaining plantains.
For the tuna:
In a large bowl thoroughly mix together tuna, garlic, ginger, jalapeño, red and green onion, soy sauce, lemon and lime juice. Once combined season with salt and pepper and chill.
Next place a tall ring mold in the center of a white plate. Place enough of the tuna ceviche mixture to fill 1/2 of the ring mold. Pat down to make sure the ceviche is held together. 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.
Then simply pull up on the ring mold to remove it and form your tuna ceviche tower. Serve the plantains in a wine glass alongside the mold.
