Tuna, Mango & Avocado Ceviche

Prep time: 15 minutes
Inactive prep: 1 hour

1 pound sashimi-grade tuna, diced
1 teaspoon fresh ginger, peeled and grated
Juice of 4 limes
Juice of 2 lemons
1 teaspoon of sriracha sauce
1 teaspoon of salt
1 ripe mango, peeled, pitted and diced
1 ripe avocado, peeled, pitted and diced
Approximately 6 scallions, thinly sliced on a bias

In a glass dish or bowl, combine tuna, ginger, lime juice, lemon juice, orange juice, sriracha, and salt. Ensure tuna is covered by liquid. Cover and refrigerate for a least one hour. Remove from refrigerator and combine mango, avocado, and scallions with tuna mixture. Serve cold with plantain chips. Serves 4-6 as an appetizer.

Roasted Tomato Salsa

Prep time: 20 minutes

3 large ripe tomatoes, whole
1 medium red onion, peeled and chopped into quarters
4 large cloves of garlic, peeled whole
Handful of cilantro, stems mostly removed, coarsely chopped
Juice of 1 lime
½ teaspoon kosher salt

Fill a large bowl with cold water and ice, put to the side. Place tomatoes, onion, and garlic cloves in a large dry skillet over medium-high heat. Roast vegetables until slightly charred on all sides (approximately 10 minutes). Remove vegetables from heat and place in cold water bath. Let chill for one minute then finely dice all vegetables. Combine diced vegetables, lime juice, cilantro and salt in a bowl. Cover and refrigerate until use. Serve with blue corn tortilla chips.

Lemon & Shallot Vinaigrette

Prep time: 5 minutes

2 tablespoons finely minced shallots
1 teaspoon Dijon mustard
Juice of 1 lemon
¼ cup of extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Combine all ingredients in any air-tight container and shake vigorously to combine. Enjoy over tomato wedges and avocado slices or toss sparingly with spring mix. Refrigerate remaining dressing for later use.