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Recipe and Photo from The Gourmet Bachelor Cookbook

INGREDIENTS

Ceviche
1/2 lb sushi-grade tuna, cubed
1 avocado, cubed
1 T chili sauce
1 t cumin
1 T lime juice
1 T cilantro, chopped

Red Pepper Sauce
1 roasted red pepper, peeled
4 garlic cloves
5 T extra virgin olive oil
1 T lemon juice
3 T honey
1/2 t cayenne pepper
1/2 t cumin

1 bag fried plantains

DIRECTIONS: Ceviche – Mix ingredients. Cover and refrigerate for 15 minutes.

Spoon a dollop of ceviche onto a crisp plantain. Red Pepper Sauce –Sauté peppers and garlic in 2 tablespoons of olive oil for 3 minutes. Add remaining ingredients and blend in a food processor. Top ceviche with red pepper sauce.

Pairing: Albarino, Spain

Can’t find plantains? Just use potato chips.