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Plantain Chips with Tuna Ceviche

Plantain Chips with Tuna Ceviche recipe, brought to you by MiNDFOOD.

Plantain Chips with Tuna Ceviche

This effortless recipe is so simple to create and looks amazing served on a large platter. Perfect for sharing!

Serves 8

500g tuna sashimi, diced

3 vine-ripened tomatoes,

peeled, deseeded, and diced

1 small red onion, finely sliced

2 small green chillies, sliced

3 tbsp lime juice

2 tbsp coconut milk

¼ cup coriander leaves,

chopped

1 avocado, diced

6 large green plantains, ends

trimmed

vegetable oil, for deep-frying

1 Place tuna, tomatoes, onion, chillies, lime juice, coconut milk, coriander, and avocado into a glass bowl and toss 
to combine. Refrigerate for
20 minutes.

2 Meanwhile, make several incisions along the lengths of the plantains and place in a bowl. Cover with boiling water and let stand for 10 minutes, or until skin loosens. Peel and slice flesh into rounds.

3 Heat oil in a large saucepan to 160°C. Cook plantains in batches for 2-3 minutes, or until golden. Drain on paper towel. Keep oil heated to 160°C.

4 Place plantains on a tray lined with paper towel, place another tray on top, and press down to flatten.

5 Cook plantains again in batches for 2-3 minutes, or until golden and crisp. Drain on paper towel, let cool, and serve with tuna ceviche.

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