Рецепт Green Plantain Ceviche/ Ceviche de Plátano Verde
While I’d generally choose a seafood-based ceviche, pregnancy+raw fish is a no-no, so here’s another way to get the lemony, fresh flavor of ceviche that you might find in any Costa Rican home or soda: green plantain ceviche.
My husband’s abuelito prides himself in his ceviche, and for good reason. This man has a knack for making all kinds of varieties including green plantain, green mango, whitefish, and other incredible takes on ceviche. A real sweetheart, he almost always asks if I’d like him to make me ceviche when he knows we’re coming to visit. Gotta love that man!
Without further adieu, here’s my oh-so-typical Costa Rican green plaintain ceviche recipe. Hope you’ll try it!
Ceviche de Plátano Verde
Ingredients
- 3 green platanos, diced
- 1 medium onion, chopped fine
- 1 sweet bell pepper, chopped fine
- 1 c. chopped cilantro
- 6 lemons
- pinch salt
- pinch pepper
- soda crackers, for serving
Instructions
Fill a medium saucepan half full with water and bring to a boil.
Peel and dice platanos and boil to al dente or slightly fork tender. Pour into a strainer and run cold water over top to speed cooling. Move platanos to a medium bowl.
Chop remaining vegetables and add to the platanos. Add the juice of 6 lemons, salt, and pepper and stir to combine.
Refrigerate covered and allow to marinate, stirring every hour or so, for at least 3 hours. Serve cold with saltines or soda crackers.2.2
http://www.jellibeanjournals.com/ceviche-de-platano-verde/
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