Pineapple and Tuna Ceviche Chips

Nothing says island life more than super-fresh fish with a kick. It would be a waste to cook this tuna with heat—citrus does a tastier job. Enjoy by itself, on a salad or as snack with your favorite potato chip.

Britt Kurent

Pineapple and Tuna Ceviche Chips

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    1 pound fresh sushi-grade tuna, cut into small dice Pinch of cayenne pepper
    2 cups fresh pineapple, cut into small dice Kosher salt, to taste
    3 lemons, juiced Potato chips, for serving
    3 limes, juiced 1 small red onion, cut into small slivers, for garnish
    2 tablespoons rice wine vinegar 1 small handful of picked cilantro leaves, for garnish
    3 tablespoons coconut water


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Combine tuna, lemon juice, lime juice, rice wine vinegar, coconut water, cayenne and salt in a medium sized bowl. Let marinate for 15 minutes to let the citrus “cook” the fish.

    • 2

      Spread potato chips out onto serving platter and top with one layer of diced pineapple.

    • 3

      Top pineapple with a small mound of tuna mixture, and garnish with red onion and cilantro.

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