Tostones Con Ceviche (4) Recipe
Fried plantain and one kind of ceviche: Corvina.
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Ingredients
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For the Tostones
For the Corvina Ceviche
Method
To Prepare Tostones
- 1
Peeling and Slicing
Peel the green plantains by cutting off the ends and making a shallow slit along the length of each plantain. Remove the skin and cut the plantains into 1-inch thick slices.
- 2
Frying the Plantains
In a large frying pan, heat the vegetable oil over medium heat. Once hot, add the plantain slices and fry for about 3-4 minutes on each side until they are lightly golden. Remove them from the oil and drain on paper towels.
- 3
Smashing the Plantains
Using a flat surface or a tostonera, smash each fried plantain slice until flattened to about ½ inch thick.
- 4
Final Frying
Return the smashed plantains to the hot oil and fry again for an additional 2-3 minutes on each side until they are crispy. Remove from oil, sprinkle with salt, and set aside.
To Prepare Corvina Ceviche
- 5
Marinating the Fish
Cut the corvina fillets into small 1/2-inch cubes. Place them in a bowl and cover with lime juice. Let them marinate for about 15 minutes until the fish becomes opaque.
- 6
- 7
Mixing the Ceviche
After the fish has marinated, add the chopped vegetables to the bowl. Season with salt and black pepper, and mix gently to combine.
- 8
Serving
To serve, arrange the crispy tostones on a plate and top each with a generous spoonful of corvina ceviche. Garnish with additional cilantro if desired.
