“Delightful Peruvian Ceviche with Avocado Mousse and Crispy Plantain Chips – A Cinematic Dining Experience”

Allergens

Fish, Egg, Gluten (in plantain breadcrumbs)

Ingredients

• 2 pounds fresh white fish fillets (such as tilapia or sea bass)
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1 medium red onion, finely chopped
• 2 ripe avocados, peeled and pitted
• 3 ripe tomatoes, chopped
• 1 large cilantro bunch, finely chopped
• Salt and pepper to taste
• 4 plantains, peeled and sliced into thin rounds
• 1/4 cup all
• purpose flour
• 1/2 cup cornstarch
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying

Instructions

1. In a large glass or ceramic dish, combine lime juice, lemon juice, and orange juice. Add fish fillets, ensuring they are fully submerged in the citrus mixture. Let marinate for 30 minutes.
2. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Set aside.
3. In a blender or food processor, puree avocados until smooth. Season with salt and pepper. Transfer to a piping bag and set aside.
4. Prepare ceviche: Drain fish, discarding the marinade. In a large mixing bowl, combine fish, red onion, tomatoes, and cilantro. Gently toss to combine. Taste and adjust seasonings as needed.
5. For the plantain chips, working in batches, dredge plantain slices in flour, then cornstarch, followed by a dip in the beaten egg. Finally, coat with panko breadcrumbs.
6. Fry plantain slices in hot vegetable oil until golden brown and crispy, approximately 3 4 minutes per side. Remove from oil and place on prepared baking sheet. Season with salt immediately. Bake for 5 minutes to further crisp them up.
7. To serve, pipe a generous dollop of avocado mousse onto individual plates. Arrange ceviche atop the mousse and garnish with additional cilantro leaves. Serve plantain chips on the side.

Chef’s Insight

The combination of tangy ceviche, creamy avocado mousse, and crispy plantain chips creates a delightful interplay of textures and flavors that will keep diners coming back for more.

Notes

Feel free to add additional ingredients such as red onions or black olives to the ceviche for added flavor and texture.