How long can I store leftovers?

Leftovers can be stored in an airtight container for up to 2 days in the refrigerator.

Can I make this ahead?

Yes, prepare the components separately and combine just before serving to maintain freshness.

What can I substitute for fresh coconut?

Use unsweetened coconut flakes rehydrated in coconut water as an alternative.

Yes, this dish is completely vegan and plant-based.

Can I add seafood to this ceviche?

Absolutely, adding shrimp or crab can enhance the seafood experience.

Caribbean Plantain and Coconut Ceviche with Lime

Name: Caribbean Plantain and Coconut Ceviche with Lime
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 2 ripe plantains; 1 tablespoon olive oil; Salt; 1 cup freshly shaved coconut; 1 cup coconut water; 1/2 cup fresh lime juice; 1 tablespoon orange juice; 1 tablespoon honey; 1 red chili; Salt and pepper; 1 small red onion; 1/4 cup fresh cilantro; 1 avocado; 1/4 cup pomegranate seeds

A tropical twist on a classic South American dish

Fresh and tangy ceviche featuring marinated plantain and coconut with a zesty lime dressing.

1 h 30 min
4
Easy

Ingredients

For the Plantain

2 ripe plantains

peeled and diced

1 tablespoon olive oil

Salt

to taste

For the Coconut

1 cup freshly shaved coconut

in thin strips

1 cup coconut water

For the Lime Dressing

1/2 cup fresh lime juice

1 tablespoon orange juice

1 tablespoon honey

1 red chili

finely sliced

Salt and pepper

to taste

For the Ceviche Assembly

1 small red onion

thinly sliced

1/4 cup fresh cilantro

chopped

1 avocado

diced

1/4 cup pomegranate seeds

optional

Preparation

Preparing the Plantain

Heat oil

Heat olive oil in a pan over medium heat.

Use medium heat.

Cook plantains

Add diced plantains and cook until golden brown, about 5-7 minutes.

Season and cool

Season with salt and set aside to cool.

Marinating the Coconut

Combine ingredients

In a bowl, combine coconut strips with coconut water.

Soak

Allow to soak for at least 30 minutes.

Ensure coconut is fully submerged to absorb flavor. Soaking longer enhances its natural sweetness.

Drain

Drain and set aside.

Cooking Process

Plantain Cooking

Saute diced plantains in olive oil until golden brown.

Use medium heat.

Dressing Preparation

Whisk together lime juice, orange juice, honey, chili, salt, and pepper.

No heat needed.

Ceviche Assembly

Gently combine plantains, coconut, onion, cilantro, and avocado. Dress with lime dressing.

Plating & Serving