Recipe courtesy of California Walnuts (walnuts.org)
Makes 8 servings
The Ceviche Sauce:
½ c. fresh squeezed lemon juice
¼ c. yuzu juice
1½ T. Aji Amarillo paste
1 T. tamari soy sauce
1 T minced fresh garlic
1 T. minced ginger
1 t. sea salt
1 t. pepper
Stir together all ceviche sauce ingredients in a small bowl.
The Walnut Ceviche:
2 c. California walnuts, blanched and broken into bite-size pieces
1 c. peeled, seeded and diced cucumber
¼ c. finely diced red jalapeño pepper
¼ c. finely diced green jalapeño pepper
¼ c. finely diced seeded tomato
¼ c. finely diced red onion
¼ c. peeled and diced golden kiwi or mango
¼ c. loosely packed cilantro, chiffonade cut, divided
Stir together walnuts, cucumber, peppers, tomato, onion, kiwi or mango and 3 tablespoons cilantro in a medium bowl, then stir in sauce. Cover and refrigerate until ready to serve.
The Mariquitas (plantain chips):
3 green plantains
4 c. vegetable oil
Sea salt, to taste
Tajin Seasoning, for garnish
Carefully score and peel plantains, removing any stringy tissue. Using a mandolin, make long thin slices following the natural curve of the plantain. Place on parchment lined baking sheets. Heat oil in a large pot to 340°F. Gently add 4 to 5 plantain slices and fry until crisp. Drain on paper towel lined baking sheets and season with salt immediately. Repeat with remaining plantain strips
To plate the ceviche: Wet the rims of eight small glasses and dip in Tajin spice. Spoon 4 ounces of finished ceviche into each glass and garnish with remaining cilantro. Serve with plantain chips.