Whisk vegetable oil, lime juice, and soy sauce in a small bowl.
Arrange tuna slices on a plate, drizzle with marinade, and season.
Scatter diced orange pepper over the tuna.
Add a lime wedge to the plate for garnish.
Mix lemon juice, olive oil, Tabasco, and red onion in a large bowl.
Toss spinach into the dressing and season as desired.
Plate the salad and top with orange segments.
Heat frying oil in a saucepan until a breadcrumb sizzles in 20 seconds.
Fry potato wedges until brown and crisp, then drain on paper towels.
Season hot chips with salt.
Serve chips immediately alongside the tuna ceviche and salad.