Gulf Ceviche with Citrus over Tostones

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Gulf Ceviche with Citrus & Tostones

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

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.

 

Ceviche

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Substitution Options:

You can substitute the fish with shrimp or lobster.

what to serve with Gulf Ceviche with Citrus & Tostones?

Meal Ideas:

Recipe:

Gulf Ceviche with Citrus
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Gulf Ceviche with Citrus and Tostones

Gulf Ceviche with Citrus and Tostones- This is a great fast food dish especially for big games days.
Course Appetizer
Cuisine caribbean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

Ceviche

  • 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

Tostones

  • 2 green plantains peeled, sliced on angle
  • 3 cups canola oil
  • 3 teaspoons Maldon finishing salt or salt

Instructions

  • 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.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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