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.