Ceviche De Atún* Recipe
tuna, coconut milk, mango, papaya, mint, plantain tostones
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Ingredients
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Ceviche Ingredients
Method
Preparation Instructions
Prepare the Ceviche
In a mixing bowl, combine the diced tuna, coconut milk, diced mango, diced papaya, chopped mint leaves, salt, and lime juice. Mix well to ensure the tuna is coated with the coconut milk and lime juice.
Let it Marinate
Cover the bowl with plastic wrap and let the ceviche marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
Prepare the Tostones
While the ceviche is marinating, peel the plantains and slice them into 1-inch thick pieces. Heat oil in a frying pan over medium heat and fry the plantain slices until golden and slightly soft. Remove from the oil and flatten each slice with a tostonera or the bottom of a glass. Return the flattened slices to the hot oil and fry until crispy. Drain on paper towels and sprinkle with salt.
Serve
Once the ceviche has marinated and the tostones are ready, serve the ceviche in bowls with the crispy tostones on the side.