Ceviche with Fried Plantains
Fresh fish 'cooked' in bright citrus juice, tossed with onion and cilantro, and served with crispy fried plantain chips for a quick, refreshing meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- ½ lb white fish fillets
- ¼ cup lime juice
- ½ medium red onion
- ¼ cup cilantro
- 2 medium ripe plantains
- ½ cup vegetable oil
Instructions
- 1
Cut the 0.5 lb fish into 1/2-inch cubes and place in a glass bowl. Pour the 1/4 cup lime juice over the fish, ensuring all pieces are submerged. Let it sit for 10-15 minutes, until the fish turns opaque and firm.
- 2
While the fish marinates, thinly slice the 1/2 red onion and chop the 1/4 cup cilantro. Peel the 2 plantains and slice them into 1/4-inch thick rounds.
- 3
Heat the 1/2 cup vegetable oil in a skillet over medium-high heat. Fry the plantain slices in a single layer for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels and sprinkle with salt.
- 4
Drain the lime juice from the fish, then gently toss with the sliced onion and chopped cilantro. Season with salt and black pepper to taste.
- 5
Serve the ceviche immediately with the fried plantain chips on the side.
Tools you’ll need
- sharp knife
- cutting board
- glass bowl
- skillet
- paper towels
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