Tuna Ceviche Plantains

By Chad Carns

Creative recipe for sushi-grade tuna!

How many times have you purchased a perfect piece of grade A, sushi quality yellowfin tuna and said, “Now What?” You can grill it (but only for a minute). You can make sushi. Or you can make the most delicious and simple Tuna ceviche I ever tasted.

A touch of honey, chili sauce and smoky cumin really makes this tuna ceviche unique. 1/2 lb sushi-grade tuna feeds about 8. Make the roasted red pepper sauce the night before and your prep time is about 5 minutes. It’s so easy. Perfect for a Friday happy hour snack at home.



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
1 bag fried plantains



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


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.

Tuna Ceviche Plantains
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level3
Cost 6
Time 4
Impress Your Date 4

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

Leave a Reply

Your email address will not be published.