Caribbean Plantain and Coconut Ceviche with Lime
Fresh and tangy ceviche featuring marinated plantain and coconut with a zesty lime dressing.
Preparation
Get these tasks done before you start cooking.
Preparing the Plantain
- 1
Heat oil
Heat olive oil in a pan over medium heat.
Tip: Use medium heat.
- 2
Cook plantains
Add diced plantains and cook until golden brown, about 5-7 minutes.
- 3
Season and cool
Season with salt and set aside to cool.
Marinating the Coconut
- 1
Combine ingredients
In a bowl, combine coconut strips with coconut water.
- 2
Soak
Allow to soak for at least 30 minutes.
Tip: Ensure coconut is fully submerged to absorb flavor. Soaking longer enhances its natural sweetness.
- 3
Drain
Drain and set aside.
How to Make Caribbean Plantain and Coconut Ceviche with Lime
Total time: 2 h · Yields 4 servings
- 1
Plantain Cooking
Saute diced plantains in olive oil until golden brown.
- 2
Dressing Preparation
Whisk together lime juice, orange juice, honey, chili, salt, and pepper.
- 3
Ceviche Assembly
Gently combine plantains, coconut, onion, cilantro, and avocado. Dress with lime dressing.
Chef's Tips
Further reading
Frequently asked questions
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.
Is this dish vegan?
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.
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