Fresh and spicy tuna ceviche with red onion, red pepper, corn, chillies and cilantro perfectly paired with crispy, salt and sweet toasted plantain bowls. They make a great appetizer or light meal.
Course Appetizer, Starter
Cuisine Carribbean, Seafood
Keyword Fish, Seafood
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 5servings
Calories 430kcal
Author Cristina
Ingredients
5large green plantains
3tuna steaksabout 450 grams/16 oz fresh sushi grade, cut into 1cm cubes
½cupfresh lime juice3-4 fresh squeezed limes
1small red onionfinely sliced into ribbons
1clovegarlicmashed
½red pepperfinely diced
½cupcorn
2small red chiliesfinely diced
2tablespoonsfresh cilantrofinely chopped
1tablespoonvegetable oil
salt
Instructions
Preheat oven to 200 C / 400 F.
Cut the tuna steaks into 1cm pieces and put them in a bowl with the lime juice, onion, garlic, corn, red and chilli pepper, and cilantro.
Sprinkle with salt - I added about ¼ of a teaspoon. Mix well and set aside to cure for at least 5-10 minutes.
Peel the plantains and cut them into 1 - 1.5 cm thick slices. Fry them in oil until golden brown or alternatively you can bake them until crispy.
Once the plantains are fried, use a pestle or other heavy kitchen implement to press them down into discs or to line small ramekins or a muffin tin. Bake in the preheated oven for 10-15 minutes until the edges are golden all around.
Spoon the ceviche into the plantain bowls and serve immediately. If you are making discs instead them serve the discs alongside the ceviche or topped with it.