Recipe: Tuna Ceviche with Plantain Chips

PREPARATION TIME

35 Tuna Ceviche with Plantain Chips minutes

INGREDIENTS INSTRUCTIONS COOKING TIME

12 ounces albacore tuna, in water, drained 10 6 tablespoons fresh lime juice, divided minutes 3 tomatillos, husks removed, rinsed, diced ¾ cup thinly-sliced red bell pepper Cover tuna with 4 tablespoons lime juice in a SERVINGS ¼ cup diced onion medium bowl; toss gently with a fork to flake 1 small jalapeno, seeds removed, minced tuna. 6 ¼ cup minced fresh cilantro or parsley Combine tomatillos, red pepper, onion, people 1 teaspoon fresh or ¼ teaspoon dry oregano jalapeno, cilantro, oregano and olive oil in a 2 tablespoons olive oil separate bowl. Mix to blend ingredients. Add Salt and pepper, to taste NUTRITIONAL INFORMATION (per serving) to tuna and toss gently. 6 Bibb lettuce leaves Chill for about 30 minutes to blend the 1 avocado 21 g of total fat flavors. Lime wedges, for garnish Season with salt and pepper to taste. g of total Cilantro sprigs, for garnish Peel avocado, remove pit and cut into 6 16 protein 340 6 ounces plantain chips or tortilla chips slices. Brush avocado slices with remaining 2 Calories g of dietary tablespoons lime juice to prevent browning. 5 fiber Arrange the tuna mixture with avocado slices Popular in many seaside regions of Latin g of total in lettuce leaves (cups). Garnish with lime 24 carbs America, ceviche is enjoyed as a light lunch or appetizer If you prefer, you can substitute wedges and cilantro sprigs. Key words tomatoes. Tip: Serve with crisp plantain chips, Serve with plantain chips. called chifles in South America. albacore tuna, lime, tomatillos, red bell pepper,onion, lettuce