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Plantain Chips with Tuna Ceviche

Plantain Chips with Tuna Ceviche

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

Plantain Chips with Tuna Ceviche

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,


1 avocado, diced

6 large green plantains, ends


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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