Mango Ahi Ceviche with Black Bean Plantain Fritters

Mango Ahi Ceviche
1.5 lbs of sushi grade Ahi Tuna, cut into chunks
1 bunch green onions, sliced thin (whites only)
1/2 medium red onion, finely diced
1 tbs fresh ginger root, minced
2 serrano chilis, roasted, de-seeded, skin peeled, and minced
3 small tomatoes, roasted, skin peeled, and chopped
1 tsp soy sauce
4 limes, juiced
2 lemons, juiced
1/2 bunch of cilantro, leaves only, minced
2 tsp salt
1 packet sweetner
1 fresh mango, peeled and cubed same size as the tuna
1 fresh avocado, peeled and cubed same size as the tuna

Place everything in a bowl EXCEPT the mango and avocado. Mix well. Cover and let marinate in the fridge for 3 - 4  hours.   Add mango and avocado just before serving and mix again.

1058 calories for the whole batch.  0.66 calories per gram (pictured: 2/3 cup serving at 101 calories)

Black Bean Plantain Fritters
1 can black beans, drained and rinsed well
1 plantain, peeled, cut into chunks
1 jalapeno
3 cloves of garlic, peeled
3 egg whites (or 1/3 c. of egg whites)
1 tbsp cumin
1 tsp salt

Preheat oven to 375.  Spray a cookie sheet with non-stick spray. Cut plantain into chunks and boil for 20 minutes, or until softened.  Blend everything in your food processor until all chunks are broken down, and a relatively smooth paste is formed.  Form pattied on the cookie sheet by plopping down a large spoonful of the mixture, and spreading out slightly so each patty is no more then 1/2 an inch thick.  Bake for 10 minutes, flip over, and back an additional 10-15 minutes.  Dollop the top with non-fat Greek yogurt.

This whole batch is 782 calories.  1.18 calories per gram (pictured is two 3-inch patties at 142 calories )