Tuna Ceviche with Mango and Plantain chips

Tuna Ceviche with Mango  and Plantain chips

20 Hors D’oeuvres

 6 ounces of  super fresh and quality tuna  cut and diced

1. 1 small shallot diced
2. Zest and juice of 1 small orange 1 tablespoon
3. 1 habanero chili pepper,  seeded and finely chopped
4. ½  tsp ginger, peeled and minced
5. 2  tablespoons of  fresh lime juice
6. Salt and  pinch of  black pepper
7. 1 tablespoon of diced red pepper
8. ½ mango, peeled and diced
9. 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