If ceviche couldn’t get any better, just add some ahi tuna to it! This 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! 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.