Tomato Ceviche

1: In a bowl, add the green tomato, radish, bell pepper, shallot, orange, chili pepper and lime juice. Toss to combine and then add a big pinch of salt.

2: Cut up the rice paper into quarters or large chips.

3: In a heavy pot, heat up the vegetable oil to 350F. Once hot, carefully place the rice paper sheets, one at a time. They will instantly puff up. Once fully puffed, place on a wire cooling rack. Sprinkle with salt. Repeat until all the rice paper is puffed.

4: Toss the tomato mixture in olive oil and chives. Taste and adjust seasoning. Serve right away and enjoy.