Tuna Ceviche with Avocado, Tomato and Plantain Chips

For the plantains:
Using a vegetable peeler, thinly shave the plantains and place the shavings in a large bowl covered with water so they do not turn brown.

Next, bring the vegetable oil to a light smoke on medium-high heat in a large saute pan. Once lightly smoking place in each of the plantain shavings, making sure not to overlap them. Cook for 3 to 4 minutes or until crispy. Once cooked remove them from the oil and allow them to drain on a paper towel. Season with salt and pepper and repeat with the remaining plantains.

For the tuna:
In a large bowl thoroughly mix together tuna, garlic, ginger, jalapeño, red and green onion, soy sauce, lemon and lime juice. Once combined season with salt and pepper and chill.

Next place a tall ring mold in the center of a white plate. Place enough of the tuna ceviche mixture to fill 1/2 of the ring mold. Pat down to make sure the ceviche is held together. Fill the next 1/4 of the mold with small diced avocado, pat down, and top off the remaining 1/4 of the mold with small diced tomato.

Then simply pull up on the ring mold to remove it and form your tuna ceviche tower. Serve the plantains in a wine glass alongside the mold.