Tuna Ceviche with Plantain Chips
I recently went to dinner with my husband at The Blue Bamboo, Founded by Chef Dennis Chan. I’m not sure why we haven’t been to this great restaurant before, maybe because its all the way on Southside and we are at the beach, but we are sure glad we went! In glancing at the hip Asian menu and a being totally impressed, I was informed Chef Chan wrote a book of his favorite recipes. Of course I jumped at the chance to buy it and Chef Chan came out to sign it for me. Turns out he and my husband went to the same high school around the same time, go figure. Dennis is a sweetheart to talk to and I am certain the food there has good energy!
I revised this recipe a bit, but most of it came from his cookbook called “Hip Asian Comfort Food”.
1 1/2 lbs tuna loin, diced
1/2 red pepper, 1/2 yellow pepper, diced
1/2 red onion, diced
1 tbsp ginger, grated
2 tbsp sesame oil
2 cloves garlic, minced
1/2 cup lemon juice
1/2 cup lime juice
1 cup cherry tomatoes, quartered
1 cup corn kernels (I used 2 corn on the cob, boiled, cooled, then sliced off)
1 tbsp cumin
handful fresh chopped cilantro, (his recipe calls for chives)
Himalayan sea salt/white pepper to taste
After dicing the tuna add the juice, ginger, oil and garlic. You only need to let it marinate for 2 hours, maybe a little less as I found. Then mix in all the other ingredients before serving.
Homemade Plantain Chips:
Slice unripened plantains about 1/2 inch thick, saute til light brown on each side using grape seed oil or canola, smash on plate flat then refry. Dry on paper towels. Serve with the ceviche.