👥4 people
⏲️20m
🕐20m
🍽️starter
Ceviche is a simple but delicious dish that can be made a variety of ways and infused with lots of different flavors.
Ingredients
- 16 ounces red snapper
- 1/2 cup lime juice
- 1 small red onion
- 1/2 each scotch bonnet pepper
- 1 tsp coriander (ground)
- 2 tsp ginger (minced)
- 1 tsp garlic
- Salt and pepper to taste
- 1 each sweet potato
- 1 each plantain
- 1 quart canola oil
Method
- Cut fish into bite size pieces. Mince red onion, ginger, garlic, and scotch bonnet. Combine all ingredients in a mixing bowl.
- Season mixture with salt, pepper, and coriander. Cut limes in half and juice into the bowl and toss mixture to coat. Set aside in fridge stirring occasionally to ensure the fish is coated with the lime juice to allow it to cook. Flesh should turn white when it is ready.
- Set up an Egg for indirect cooking with a deep cast iron pot and set to 300 F. Pour oil into cast iron to bring up to frying temperature. While the oil is heating, peel the plantain and slice into thin chips lengthwise on a mandolin or with a peeler. Peel sweet potato and cut into 1/2 inch discs and season with salt and pepper.
- Once oil is heated, place sweet potatoes on the grate to roast while plantains are frying. Set up a tray with paper towels to place plantain chips on after frying. Place plantains in the oil and allow to fry until golden brown, about 2 minutes. Season with salt and pepper.
- Serve the ceviche over the roasted sweet potato with plantain chips as a garnish.
