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Plantain Ceviche

Prep 30 min
Total 60 min
Ingredients 12
Servings 4

Katia Ramírez-Blankley A lot less popular than corn or chili peppers, plantains are a staple of Latin American cuisine, whose versatility has inspired us to come up with delicious and creative recipes. I assume you’ve heard of patacones or tostones, mofongo, fufú, plantain casseroles and stews and empanadas, to mention just a few of the delicious dishes made with plantains, whether green or ripe. In Costa Rica, we use this vegetable for many different recipes, and one of my favorites is ceviche, which I believe tastes like seafood, although it takes no fish whatsoever. One of the things that makes this recipe so versatile is that you can present it in different ways and “fool” your guests, because they’ll think it’s a whole new recipe. You can serve it as a salad, as a side dish or as a party appetizer, with crackers or tortilla chips. I hope you like my suggestion!

Ingredients

2 green plantains
4 cups water
1 small purple onion, very thinly sliced
2 minced garlic cloves
2 multicolored peppers, cut into small cubes (a combination of colors: red, green, orange or yellow)
1/2 cup cilantro leaves, finely chopped
2 teaspoons apple cider or rice vinegar
3/4 cup lemon juice
3/4 cup orange juice
Salt and pepper to taste
Mayonnaise (optional)
Ketchup (optional)

Directions

1

Peel the plantains. Place the water in a large pot over medium-high heat. When it comes to a boil, add the plantains and cook for about 20 minutes. They shouldn’t be too soft. When they’re al dente, drain and cut into small cubes. Let slightly cool.
2

In a large bowl, combine the plantains, onion, garlic, peppers, cilantro, vinegar, and lemon and orange juices. Season with salt and pepper. The liquid should cover all the ingredients. Let rest in the refrigerator for at least 30 minutes before serving.
3

Serve in glasses or glass ice cream bowls.

If you wish, you may garnish with a teaspoon of mayonnaise and one of ketchup, and serve with crackers.
You can also make this ceviche with green bananas. Cook it in the same way, but for a shorter period of time, since bananas are softer.
Serve the ceviche as a salad. Place it over a bed of lettuce, Swiss chard or cabbage leaves.
If you cut the plantains and all the vegetables into small cubes, you will have a very thin ceviche that may be used as a snack or appetizer. Place it over little puff pastry baskets or over fried corn tortillas.

No nutrition information available for this recipe

Katia Ramírez-Blankley A lot less popular than corn or chili peppers, plantains are a staple of Latin American cuisine, whose versatility has inspired us to come up with delicious and creative recipes. I assume you’ve heard of patacones or tostones, mofongo, fufú, plantain casseroles and stews and empanadas, to mention just a few of the delicious dishes made with plantains, whether green or ripe. In Costa Rica, we use this vegetable for many different recipes, and one of my favorites is ceviche, which I believe tastes like seafood, although it takes no fish whatsoever. One of the things that makes this recipe so versatile is that you can present it in different ways and “fool” your guests, because they’ll think it’s a whole new recipe. You can serve it as a salad, as a side dish or as a party appetizer, with crackers or tortilla chips. I hope you like my suggestion!