This post may contain Affiliate Links. Please see my Disclaimer for more details.
If you’re looking for something fast to prepare that’s delicious and can be served as a great appetizer for parties look no further than my gulf ceviche with citrus and tostones.
Gulf Ceviche with Citrus & Tostones Cooking Tips:
Cod, Snapper, Mahi Mahi and any other firm white fish works amazing with this recipe.
Just double this recipe to feed more people.
Can you make ahead?
Fridge: You can let the fish marinate for a maximum of 4 hours, after just strain the liquid to stop the fish from becoming rubbery.
latest Recipe Video:
You can substitute the fish with shrimp or lobster.
what to serve with Gulf Ceviche with Citrus & Tostones?
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above.
Tag me @kennethtemple_ on Instagram to share your remakes with me, and don’t forget to leave a star rating and comment below.
Gulf Ceviche with Citrus and Tostones
- 1 pound fish skinned, boned, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- zest of 1 lime
- 1 cup lime juice
- ½ cup lemon juice
- 1 garlic clove minced
- ½ red bell pepper minced
- 2 shallots thin sliced
- 1 serrano thin sliced
- ½ bunch cilantro chopped
- 2 green plantains peeled, sliced on angle
- 3 cups canola oil
- 3 teaspoons Maldon finishing salt or salt
- Chopped fish, season with salt and pepper and sit to the side. In a bowl add lime zest, lime juice, lemon juice, garlic, bell pepper, shallots, serrano and cilantro. Stir, then add fish. Let sit for 15-20 minutes, stirring occasionally.
- In a heavy bottom pan over medium high heat, heat oil to 350 degrees. Fry for 2:30 minutes on each side, repeat until all plantains are fried. Remove oil from heat.
- Drain on paper towel, cover and place in between preachment or wax paper. Lightly smash with a small pan, repeat until all plantains are smashed. Reheat oil over flame until 350 degrees. Then fry again for 3-5 minutes. Drain on paper towels and season with finishing salt.
- Check to make sure fish has turned white, then drain juice into another container. On a plate, place fried plantains then place a scoop of ceviche on top and garnish with cilantro. Repeat and enjoy.