Pineapple Tuna Ceviche
Ingredients
- 8 Oz Fresh grade A Raw Tuna
- 1/2 Cup Diced Fresh Pineapple
- 1 Whole Lime, juice only
- 2 Tbsp Chopped Red Onion
- 1 tsp Chopped Fresh Chili like jalapeno or cerrano
- 2 Tbsp Chopped Fresh red bell pepper
- 1 Tbsp Avocado Oil
- 1 tsp Chopped Fresh Cilantro
- 1 Cup Fresh Micro Greens or baby Green for garnish
- 1 Large Plantain
- Neutral oil for frying plantains
- Salt and pepper to taste
- Sugar to sprinkle in plantains
Instructions
- Carefully peel and thinly slice plantain. Use a mandolin or slicer if you have one. We are going to make plantain chips to give some crunch to the dish.
- Heat oil for frying in a deep pot over medium heat or fryer at 350 degrees. Try one chip to make sure it's hot enough. Adjust heat as needed. When the right temperature is achieved, Fry the plantains until golden brown and crisp. Remove from oil with a basket, tongs, or strainer. Do not over-crowd or they won't cook evenly. Transfer to paper towels to dry the oil and sprinkle lightly with salt and sugar. Set aside.
- Dice the tuna into 1/4 inch pieces. Chop and dice all other ingredients. Then toss all ingredients in a bowl, except greens and plantain chips. Stir to coat evenly. Allow the acid from the lime to lightly "cook the tuna for about 1 hour.
- Plate the Ceviche individually: Arrange it nicely on a plate and garnish with greens and plantain chips. You can use the plantain chips as a scoop to eat the ceviche.