Ahi Tuna Ceviche Recipe with Fried Plantain Chips

This Ahi Tuna Ceviche Recipe with Fried Plantain Chips is the perfect appetizer for during those hot summer days and is sure to be a hit!
Course Appetizer, lunch, side
Cuisine Hawaiian
Prep Time 15 minutes
Cook Time 5 minutes
Cool in refrigerator 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 302kcal
Author Chef Billy Parisi


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.


Calories: 302kcal | Carbohydrates: 22g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 413mg | Potassium: 766mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2447IU | Vitamin C: 22mg | Calcium: 21mg | Iron: 2mg