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Introduction
Ceviche, a dish with roots in ancient Incan cuisine, has evolved into a beloved staple across Latin America. This healthy adaptation pays homage to its Peruvian origins while incorporating the Caribbean influence of plantains. Traditionally, ceviche was prepared by fishermen as a way to preserve their catch using citrus fruits. Today, it's celebrated not only for its incredible flavors but also for its nutritional benefits. The addition of grilled plantains, a fruit-vegetable hybrid rich in potassium and fiber, adds a unique twist to this refreshing dish. Perfect for warm summer days or as a light appetizer, this ceviche with grilled plantains offers a delightful journey through Latin American culinary traditions.
Ingredients
• 1 pound fresh white fish (such as sea bass or halibut), diced into 1/2-inch cubes
• 1 cup fresh lime juice (about 8-10 limes)
• 1/4 cup fresh orange juice (about 1 large orange)
• 1/2 red onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 1 jalapeño pepper, seeded and minced
• 1 cup cherry tomatoes, quartered
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 ripe plantains, peeled and sliced diagonally into 1/2-inch thick pieces
• 2 tablespoons vegetable oil, for grilling plantains
• 1 ripe avocado, diced (optional)
• 1 tablespoon fresh mint leaves, chopped (optional)
Step 1:
In a large non-reactive bowl, combine the diced fish, lime juice, and orange juice. Ensure the fish is fully submerged. Cover with plastic wrap and refrigerate for 20 minutes, or until the fish turns opaque.
Step 2:
While the fish is marinating, prepare the vegetables. Finely dice the red onion, red bell pepper, and mince the jalapeño. Quarter the cherry tomatoes and chop the cilantro.
Step 3:
Heat a grill pan or outdoor grill over medium-high heat. Brush the plantain slices with vegetable oil and grill for 2-3 minutes per side, until golden brown with visible grill marks. Set aside.
Step 4:
Drain the fish, discarding the marinade. Return the fish to the bowl and add the prepared vegetables, olive oil, salt, and black pepper. Gently toss to combine.
Step 5:
If using, fold in the diced avocado and chopped mint leaves.
Step 6:
Serve the ceviche immediately, accompanied by the grilled plantain slices.
Q: Is the fish in ceviche raw?
A: The fish is not cooked with heat, but it is chemically 'cooked' by the acid in the citrus juice, which denatures the proteins.
Q: Can I make ceviche ahead of time?
A: It's best to prepare ceviche just before serving. If needed, you can marinate the fish up to 2 hours in advance and add the vegetables just before serving.
Q: Is this recipe spicy?
A: The recipe has a mild to medium heat from the jalapeño. You can adjust the spiciness by adding more or less jalapeño, or removing the seeds for a milder flavor.
• For the fish, you can substitute tilapia or mahi-mahi if preferred. Ensure the fish is very fresh and suitable for raw consumption.
• If you can't find plantains, you can use firm bananas or sweet potatoes as a substitute for the grilled element.
• Adjust the amount of jalapeño pepper to your desired level of spiciness.
• For a milder flavor, you can substitute the red onion with shallots.
• This recipe contains fish and may contain traces of tree nuts (avocado). It is gluten-free and dairy-free.
• To make this recipe keto-friendly, omit the plantains and increase the avocado quantity.
• For best results, use freshly squeezed citrus juices rather than bottled versions.
Serve the ceviche in chilled bowls or glasses, with grilled plantain slices on the side. Garnish with extra cilantro if desired.
Consume ceviche immediately for best quality. If necessary, store in an airtight container in the refrigerator for up to 24 hours. Do not freeze.
Start grilling the plantains while the fish is marinating to optimize time. Prepare all vegetables before draining the fish to ensure quick assembly.
- Use only the freshest fish suitable for raw consumption
- Don't over-marinate the fish, as it can become too 'cooked' and tough
- Taste and adjust seasoning before serving, as the acidity of limes can vary
For a tropical twist, add diced mango or pineapple. For a vegetarian version, substitute the fish with hearts of palm or young coconut meat.
Serve with a chilled Sauvignon Blanc or a light Mexican beer. For a non-alcoholic option, try a sparkling water with a splash of lime juice.
Best in summer when fish and produce are at their peak, but can be enjoyed year-round
Contains fish. Optional ingredients include tree nuts (avocado). Free from gluten, dairy, eggs, peanuts, soy, and shellfish.
