Plantain Chips (Serves 3-5)
• 4 green plantains
• sugar
• salt
• paprika
1. Chop ends off plantains. Slice plantain in half and peel off the skin. The skin is quite thick so I recommend using a peeler instead of your hands to take off the skin.
2. Using a mandoline, slice plantains lengthwise about 1/8 inch thick.
3. Lay on a baking sheet and sprinkle with sugar, salt and paprika. I like my chips on the sweet side to complement the tangy ceviche.
4. Bake for 5 minutes at 400 degrees.
Tuna Ceviche (Serves 4-6)
• 8 oz fresh ahi tuna
• 2 limes
• 1 medium red onion, sliced thinly
• 2 jalapeno peppers, minced
• 1 green onion, chopped
• 2 oz cilantro (roughly 8 sprigs), chopped
• 1.5 tbsp fish sauce
• 1 tbsp sugar
1. In medium bowl, mix onion, peppers, green onions and cilantro.
2. Add fish sauce, sugar, and lime juice. Chill in the refrigerator while you are preparing the tuna.
3. Slice tuna steak lengthwise to 1/8 inch thickness.
4. Mix into chilled sauce and make sure the tuna is immersed completed.
5. Let ceviche chill for at least 15 minutes before serving. If you prefer your ceviche more on the cooked side, let sit for 30 minutes.
6. Serve with plantain chips.
