Ahi Tuna Ceviche Recipe with Fried Plantain Chips: fresh ahi tuna is cut up and drenched in citrus, garlic, ginger and soy to make a delicious tune ceviche and served with plantain chips.
f ceviche couldn’t get any better, just add some tuna to it! This tuna ceviche is definitely not a meal you serve your family with, this is a dish you wow your guests with. It is so ridiculously easy to make it should be illegal, because WOW is it delicious.
The fried plantains are just awesome and are the perfect “chip” to serve with the ahi tuna ceviche. This is definitely a summer dish with the fresh tomatoes, but if you want to make it out of season simply just use the avocados. In any event this recipe for Ahi Tuna Ceviche with Fried Plantain Chips is a must make!
How to Make Tuna Ceviche:
When making tuna ceviche you have to consider a few things. The first one, and most important, is purchasing your tuna. You may hear a lot of people say ahi tuna, which really translates to tuna tuna. I know weird.
However, you need to make sure your tuna is sashimi grade which means it is safe enough to eat raw. You may have heard it called sushi grade as well. This is super important because even though you are sort of cooking the tuna ceviche because of the citrus that is in it, doesn’t mean you should be using some old piece of fish. Don’t do it, always, always, always buy sashimi grade when eating tuna ceviche.
The ceviche part of tuna ceviche is where you mix the fresh cut up tuna with citrus and other flavors that you want to incorporate. The citrus really cooks the fish but all of the other ingredients can really help boost the flavors.
I added in some garlic, green onions, ginger, soy and cilantro to really kick this tuna ceviche up to the next level. This combination of ingredients really brings out a delicious umami flavor in the tuna ceviche and is dang tasty!
How to Make Plantain Chips:
I’ve recently fell in love with plantains over the last 2 years after I discovered the tostones that were used as buns in a jibarito sandwich recipe, plus they are delicious with tuna ceviche as well. There are two types of plantains, tostones and maduros. the tostones are green and savory while the maduros are brown and sweeter. Both bring a little something different to the table and are equally delicious in my book. You can use either for plantain chips in this tuna ceviche recipe.
When making plantain chips for tuna ceviche you can either slice them length wise or width wise, depending on what you are going for. Since I’m all about aesthetics I went for lengthwise. To do this you can either slice them on a mandolin, please be careful, or simply use a peeler and shave them – this is what I did. You want to hold them in water before frying so that they don’t turn brown.
The last part is simply frying them up in some oil and then letting them rest on a paper towel to drain off any excess grease. Then plate this bad boy up!
Looking for another great ceviche recipe, then try out my Pineapple and Shrimp Ceviche Recipe.
Ahi Tuna Ceviche Recipe with Fried Plantain Chips
For the Plantains:
- 1 thinly shaved fresh plantain
- 1 cup of vegetable oil
- Kosher salt and fresh cracked pepper to taste
For the Ceviche:
- 10 ounces of medium diced fresh sushi grade ahi tuna
- 1 finely minced clove of garlic
- 1/2 teaspoon of finely minced fresh ginger
- 1/2 small diced jalapeño
- 1/2 small diced small red onion
- 3 tablespoons of thinly sliced fresh green onions
- 1 1/2 tablespoons of soy sauce
- juice of 1 lemon
- juice of 2 limes
- 1 small diced avocado
- 2 small diced fresh Roma tomatoes
- fresh cilantro leaves for garnish
- Plantains: In a frying pan on medium-high heat with vegetable, fry the plantains until golden brown (2-4 minutes) and strain on a paper towel. Season with salt and pepper and set to the side.
- Ceviche: In a large bowl mix together tuna, garlic, ginger, jalapeño, onions, soy and citrus. Let completely cool in the refrigerator for 30 to 60 minutes. Once cool, place a small mount of the tuna mixture to fill 1/2 of a ring mold on a plate. Fill the other 1/4 of the ring mold with avocado and the remaining 1/4 of the mold with tomatoes. Garnish with cilantro leaves and serve along side the plantain chips.