plantain chips + veggie ceviche
I was going to start this post off by referencing how all of my friends have been going to amusement parks lately, and how jealous I am. I was going to use my love of thrill rides as a cheap segue to our summertime eating habits, and how they closely resemble....... you get the idea. While it may be true, I just couldn't do it. That's just bad, even for me.
So, instead of using the tip of the Millennium Force as an analogy for a raw, paleo salad, and waiting in line for the Gatekeeper, as being akin to consuming an entire grill full of salty pig parts, I will go a different route.
I will say, that summertime is awesome, but you've got to take the good, with the not quite so good. Meaning, sometimes it's probably a good idea to make nachos with vegetables, instead of greasy chips, and other fatty things that never had leaves. Ya know, balance it out once in a while.
- 2-3 plantains. Get them just a touch green for best results
- 2 tsp olive oil
Preheat oven to 350. On a mandolin (or if your knife skills are good enough) slice plantains, to 1/8" slices, on the bias. Toss with olive oil, and lay out on a parchment lined cookie sheet. Do not overlap. Sprinkle with salt and pepper. Place in oven. Cook until crisp, nd just beginning to brown. About 20 minutes.
- 1 cup kohlrabi. small dice
- 1/2 cup radish. thinly sliced
- 1/2 cup green onion. sliced thin
- 1-1/2 cup fresh tomato. small dice
- 1 jalapeno. minced
- 2 small avocados, diced
- 1 Tbl. olive oil
- Juice of 2 limes
- Salt and Pepper. tt
Combine all ingredients into a large bowl. Mix well to combine. Let ceviche sit at least 1 hour to marinate.
To serve. Eat the first thing, with the second thing. Enjoy.