California Walnut Ceviche with Mariquitas

Ceviche Sauce

• 1⁄2 cup fresh squeezed lemon juice

• 1⁄4 cup yuzu juice

• 1 1⁄2 tablespoons Aji Amarillo paste

• 1 tablespoon tamari soy sauce

• 1 tablespoon minced fresh garlic

• 1 tablespoon minced ginger

• 1 teaspoon sea salt

• 1 teaspoon pepper

Walnut Ceviche

• 2 cups California walnuts, blanched and broken into bite-size pieces

• 1 cup peeled, seeded and diced cucumber

• 1⁄4 cup finely diced red jalapeno pepper

• 1⁄4 cup finely diced green jalapeno pepper

• 1⁄4 cup finely diced seeded tomato

• 1⁄4 cup finely red onion

• 1/4 cup peeled and diced golden kiwi or mango

• 1⁄4 cup loosely packed cilantro, chiffonade cut​, divided

Mariquitas (Plantain Chips)

• 3 green plantains

• 4 cups vegetable oil

• Sea salt, to taste

Garnish

• Tajin Seasoning