Ceviche is mad popular in Costa Rica. Sold everyday in the streets and even on the beaches. Usually made with raw fish but this recipe using plantain instead is still a typical dish too.
First shown to me by April Furanna when we opened Elemental. I suspect the Ticas still make it better than I do, but here it is for you to enjoy 🙂
2 green plantain,
1 large red onion,
5 limes or limones mandarina as they are know here ( a sort of cross between a lime, lemon and an orange).
1 large red chili pepper,
Around a quarter of a bunch of cilantro, use the stalks too they have loads of flavor.
A good amount of salt,
pepper to taste.
Dice the plantain, put it in hot water on the stove to boil for around eight minutes.
While that’s cooking, dice the red onion, red pepper and chop the cilantro.
Throw them in a bowl and squeeze the juice of 5 limes over them, add salt and pepper.
Once the plantain is cooked throw that in too, stir, then leave to marinade. A few hours is good, overnight is better.
It’s great served with rice and beans or yucca flat bread, today I ate it with just a nice salad. I am currently prepping for a liver cleanse meaning I am consuming no oils or fats, making this dish perfect.