TasteToronto | Ceviche with Tostones

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Ceviche with Tostones

Moderate

Ceviche with Tostones

Nadia Boachie

Nadia Boachie

Ceviche with Tostones

Method

Ceviche 4 Steps

  • Step 1

    Dice fish and place into a large glass or non-metal mixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over fish. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours or until no longer translucent, stirring halfway through).

  • Step 2

    Chop avocado, tomatoes, red onion, jalapeño and cilantro.

  • Step 3

    When fish is finished marinating, add avocado, tomato, red onion, jalapeño and cilantro to the bowl.

  • Step 4

    Add 1/4 teaspoon black pepper and gently stir to combine. Lastly, stir in 1 cup Clamato juice, mixing just to combine. Serve with prepared tostones.

Tostones  4 Steps

  • Step 1

    Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon (see video).

  • Step 2

    Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy-bottomed pan.

  • Step 3

    Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon -- this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.

  • Step 4

    Sprinkle with sea salt and serve immediately with ceviche.

Tags:

Cooking At Home

Toronto Recipes

Ceviche with Tostones

Moderate

Ceviche with Tostones

Nadia Boachie

Nadia Boachie

Ceviche with Tostones

Yields:

Serves 6

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 10 mins

4.0

Rate This Recipe

Main Dishes

Ingredients

Ceviche 

  • 1 pound fresh, skinless snapper, bass, halibut or other ocean fish fillets, cut into 1/2-inch dice

  • 1 cup lime juice (from 6 limes)

  • 1 large avocado (or 2 small avocados)

  • 3 Roma tomatoes, diced

  • 1 cup Clamato juice

  • 1/2 red onion, diced

  • 1/4 bunch cilantro, chopped

  • 1 jalapeño, seeded and minced

  • 1/4 teaspoon black pepper

  • Extra cilantro and lime for garnish

Tostones 

  • 3 green plantains

  • 1–2 cups vegetable oil, for frying

  • Sea salt, to taste

Send list of ingredients to myself

Method

Ceviche 4 Steps

  • Step 1

    Dice fish and place into a large glass or non-metal mixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over fish. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours or until no longer translucent, stirring halfway through).

  • Step 2

    Chop avocado, tomatoes, red onion, jalapeño and cilantro.

  • Step 3

    When fish is finished marinating, add avocado, tomato, red onion, jalapeño and cilantro to the bowl.

  • Step 4

    Add 1/4 teaspoon black pepper and gently stir to combine. Lastly, stir in 1 cup Clamato juice, mixing just to combine. Serve with prepared tostones.

Tostones  4 Steps

  • Step 1

    Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon (see video).

  • Step 2

    Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy-bottomed pan.

  • Step 3

    Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon -- this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.

  • Step 4

    Sprinkle with sea salt and serve immediately with ceviche.

Tags:

Cooking At Home

Toronto Recipes

Ceviche with Tostones