10ouncesof medium diced fresh sushi grade ahi tuna
1finely minced clove of garlic
1/2teaspoonof finely minced fresh ginger
1/2small diced jalapeño
1/2small diced small red onion
3tablespoonsof thinly sliced fresh green onions
1 1/2tablespoonsof soy sauce
juice of 1 lemon
juice of 2 limes
1small diced avocado
2small 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.