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