Coconut Lime Ceviche with Crispy Plantain Chips

How to Make Coconut Lime Ceviche with Crispy Plantain Chips

Total time: 30 min · Yields 4 servings

1. 1

   Slice and Fry the Plantains

   Peel the plantains and use a mandoline to slice them into very thin rounds, about 1 mm thick. Heat the oil in a large skillet over medium-high heat until it reaches 180 C. Fry the slices in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and immediately season with flaky salt and tajin.

2. 2

   Cure the Fish

   In a large glass or ceramic bowl, combine the cubed fish, lime juice, and sea salt. Gently toss to coat. Let the fish sit in the refrigerator for 10 to 15 minutes. The fish is ready when the exterior turns opaque but the center remains slightly translucent.

3. 3

   Introduce Aromatics

   Drain the sliced red onions and pat them dry. Add the onions, minced chili, and black pepper to the fish mixture. Toss gently to combine all the flavors while keeping the fish intact.

4. 4

   Add Coconut and Herbs

   Stir in the chilled coconut milk and the chopped cilantro. Use a spoon to gently fold the liquid over the fish. The coconut milk will create a beautiful, creamy tiger's milk (leche de tigre) sauce.

5. 5

   Final Fold and Chill

   Add the diced avocado to the bowl. Give it one final, very gentle toss so the avocado remains in distinct pieces. Taste and add a touch more salt or lime if needed. Chill for another 5 minutes before serving.