Karine Allouche Salanon
Green plantain “Ceviche”
Updated: Sep 9, 2020
#vegan #plantbased #caribbean #tropicalstyle #costarica #costaballena #tradition #culture
A refreshing option for the hot mornings. This ceviche served for lunch with an extra salad aside and chips is so fulfilling and delicious. Easy steps for making it and the result is amazing. So many of us love the tico green plantains so lets give them a different use!
Ingredients (serve 4)
Green plantain / 5 units
Red onion / 2 medium units
Sweet pepper / 2 medium units
Cilantro / 1 roll
Lemons / 3 units
Orange / 1 unit
Salt / as needed
Black pepper / 1/2 teaspoon
thyme leaves (better fresh if this is the season) / 1/2 teaspoon
Habannero pepper / 1 unit
Coconut oil / 2 tablespoons
Olive oil / 1/5 cup /
Ginger / 1/2 teaspoon /
Turmeric - Namasté tea / 1 tablespoon
Lemon Chips / 1 bag
Peel the plantains and cook them until tender, put coconut oil in water, and some salt. Let them cool aside and chop them in squares.
Chop finely the onions, ginger and sweet peppers, add the lemons juice to this and leave covered on the fridge for about 20 mins.
Add orange juice, Namasté turmeric tea, salt, black pepper, olive oil and the habanero pepper chopped fine if you like it a bit spicy
I personally like to add the cilantro on top of the ceviche at the moment I serve it.
Serve it with the chips of your preference and a mixed salad aside to make it a complete plate.
Contributed by Maria Aragon