Gluten-Free Colombian Seafood Ceviche Tower with Avocado Mousse & Plantain Chips

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb fresh white fish fillet (cod or halibut), cut into bite
• sized pieces 1/2 cup freshly squeezed lime juice 1/4 cup freshly squeezed lemon juice 1/4 cup freshly squeezed orange juice 1/2 cup chopped red onion 1 large ripe avocado 1 green plantain, sliced and fried 2 tablespoons finely chopped cilantro Salt and pepper to taste Optional: 1 small tomato, diced

Instructions

1. In a non reactive bowl, combine the fish with lime, lemon, and orange juices. Season with salt and pepper, and let it marinate in the refrigerator for at least 30 minutes. Meanwhile, prepare the avocado mousse by blending the ripe avocado with a little water until smooth and creamy. Season to taste with salt and pepper. Once the fish has finished marinating, drain and discard the juice. Gently fold in the chopped red onion, cilantro, and optional diced tomato. Arrange the ceviche mixture at the base of a serving tower or tall glass. Carefully spread the avocado mousse over the top to create a beautiful, textured layer. Finally, garnish with the fried plantain chips and serve immediately.

Chef’s Insight

The key to a perfect gluten-free Colombian seafood ceviche tower lies in balancing flavors, textures, and presentation for an unforgettable culinary experience.

Notes

Ensure that all ingredients are fresh and gluten-free to maintain a safe recipe for those with celiac disease or gluten sensitivity.