Tuna Ceviche with Mango and Plantain chips
20 Hors D’oeuvres
6 ounces of super fresh and quality tuna cut and diced
- 1 small shallot diced
- Zest and juice of 1 small orange 1 tablespoon
- 1 habanero chili pepper, seeded and finely chopped
- ½ tsp ginger, peeled and minced
- 2 tablespoons of fresh lime juice
- Salt and pinch of black pepper
- 1 tablespoon of diced red pepper
- ½ mango, peeled and diced
- 2 tablespoon of cilantro finely chopped
INSTRUCTIONS
Chop tuna into 1/4 inch cubes. Combine tuna, shallot, bell pepper, mango, orange juice, lime juice, ginger, hot Pepper and cilantro. Season with salt and cover and refrigerate for 1 hour.
Serve with fried plantains or plantain chips
