Street Market Ceviche with Crispy Plantain Chips

Allergens

Fish, Gluten Free (no wheat ingredients)

Ingredients

• 1 pound white fish fillets (tilapia or cod)
• 1/2 cup fresh lime juice
• 1 small red onion, finely chopped
• 1 tomato, chopped
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• 3 green onions, thinly sliced
• 3 ripe plantains
• Oil for frying
• Optional: hot sauce or lemon wedges for serving

Instructions

1. Slice the fish into bite sized pieces and place them in a large bowl.
2. Pour the lime juice over the fish to marinate it for 30 minutes. Stir occasionally.
3. While the fish is marinating, peel the plantains and cut them diagonally into 1/4 inch thick slices. Heat oil in a pan, fry the plantain slices until they are golden brown and crispy, drain on paper towels.
4. Remove the fish from the lime juice, season with salt and pepper to taste, and add the chopped red onion, tomato, cilantro, and green onions. Toss gently to combine all the ingredients.
5. Serve your Street Market Ceviche in a shallow bowl, surrounded by crispy plantain chips and garnished with lime wedges or hot sauce for extra kick if desired.

Chef’s Insight

The key to making this dish stand out is using fresh, high-quality ingredients. Don't skimp on the limes or cilantro!

Notes

This is a low-carb and gluten-free dish that's perfect for those looking to indulge in a little Latin American street food.