Ceviche with Tostones

20 mins Prep Time

10 mins Cook Time

Written By

Nadia Boachie

Ceviche is one of the best summer meals! It is fresh and so flavourful! Ceviche is essentially diced fish cooked in the acidic juice of limes and mixed with freshly chopped veggies. It can also be made with fresh shrimp for those that prefer other types of seafood. Whatever you decide, it is crucial to use the freshest seafood you can find; I often get mine from fishmongers around the city. Ceviche is extremely easy to make and will leave you wanting more. I have decided to serve the ceviche with tostones, sometimes called patacones, depending on the country. Tostones are twice-fried plantains that are extremely popular in Latin America and Caribbean cuisine. Ceviche is very popular in Central America and South America and making and eating this meal makes you feel a bit like you are on vacation.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

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

Directions

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.

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