Colombian Paleo Ceviche with Plantain Chips and Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• Fresh sea bass fillets Lime juice (freshly squeezed) Red onion, finely chopped Tomato, diced Cilantro, chopped Salt, to taste Plantains, sliced and fried Avocado, mashed Lime juice, for garnish Olive oil, for frying Red pepper flakes (optional)

Instructions

1. In a non reactive bowl, combine the sea bass fillets with lime juice and let it marinate for 20 minutes to "cook" in the citrus juice.
2. While the fish is marinating, prepare the avocado salsa by mixing mashed avocado, diced tomato, chopped red onion, cilantro, and a pinch of salt. Set aside.
3. In a small saucepan over medium heat, warm olive oil and fry plantain slices until golden brown and crispy. Drain on paper towels to remove excess oil. Season with salt.
4. Once the sea bass has "cooked" in lime juice, strain it from the liquid and chop into bite sized pieces. Combine with the salsa and mix well.
5. Arrange ceviche on individual plates, sprinkle red pepper flakes for added heat (optional), and garnish with a wedge of lime. Serve with plantain chips and enjoy!

Chef’s Insight

The combination of textures and flavors in this dish is essential to its success

Notes

Adjust spiciness to personal preference by adding more or less red pepper flakes