The Mighty Rib brings you a recipe from an experience chef every Friday! Special thanks to Hugo’s (one of the best restaurants in Houston) for sending in this recipe.

Ingredients:
3 ounces ahi tuna, 1/2 inch cubes
6 fresh mint leaves
6 cilantro leaves
1 tablespoon cubed mango
1 tablespoon cubed, grilled pineapple 1 tablespoon cubed papaya
2 orange slices
2 pink grapefruit slices
¼ teaspoon minced ginger
¼ teaspoon minced habañero,
seedless, deveined
¼ teaspoon kosher salt
1 fluid ounce lime juice
3 mango slices for garnish
1 lime slice for garnish
½ plantain for “tostones”

Procedure for the ceviche:
In a bowl, combine the ahi tuna, mint leaves, cilantro, mango, pineapple, papaya, orange and grapefruit slices, minced ginger, habañero, lime juice and salt. Toss all the ingredients until well incorporated. Serve in a glass. Put the fresh mango slices and lime slice for garnish. Accompany with 4 “tostones.”

Procedure for “Tostones”:
Cut a half of plantain into 4 slices and put in the deep fryer. Take out the plantain pieces and transfer to a sheet pan lined with paper towels. Using a paper towel, squish the plantain until a uniformed medallion is formed. Return to the deep fryer for a couple of seconds. Transfer to a bowl lined with paper towels. Repeat the process for the remaining plantain slices.

Makes 1 cocktail ceviche

*Note: Image and recipe courtesy of Hugo’s