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In a large mixing bowl, combine agave, soy sauce, sugar, and vinegar. Set aside.
In a large mixing bowl, combine lime juices, lemon juice, coconut, onion, fish trim, mayonnaise, and jalapeños. Using a Vitamix Commercial immersion blender, combine ingredients until smooth. Season with salt. Cover and refrigerate 1 hour.
Pass through a fine mesh sieve, then fold in agave mixture. Transfer to an airtight container and refrigerate.
In a mixing bowl, toss tuna with 2 ounces Coconut Leche de Tigre. Let sit 10 minutes at room temperature.
In a separate mixing bowl, toss to combine young coconut, chile, fish sauce, lime juice, brown sugar, and garlic. Set aside.
Fold scallions and onions into tuna mixture. Transfer to a serving plate. Top with young coconut mixture. Garnish with cilantro and dried coconut. Serve with plantain chips.