Patacones with Sea Bass Ceviche

 


Patacones (Fried Plantains) with Sea Bass Ceviche

Ingredients

Patacones

Vegetable oil, for frying

3 medium-size greenish-yellow unripe plantains (about 2 pounds), peeled and cut into 1-inch-thick coins

Kosher salt, to taste

Ceviche

3/4 cup thinly sliced orange sweet mini bell peppers (about 5 peppers), plus more for garnish

1/2 cup unsweetened coconut milk

1/2 cup finely chopped mixed fresh herbs (such as cilantro and purple basil), plus additional leaves for garnish

2 small shallots, thinly sliced crosswise (about 1/3 cup)

2 thinly sliced radishes (about 1/4 cup), plus more for garnish

6 tablespoons fresh lime juice (from 3 limes), divided

1 pound skinless sea bass, cut into 3/4-inch pieces

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon thinly sliced jalapeño chile, plus more for garnish and for serving

Directions

Make the patacones

Pour oil to a depth of 3/4 inch in a 12-inch cast-iron skillet; heat oil over medium-high to 325°F. Fry plantains, turning occasionally, until plantains are tender when pierced with a paring knife and turn a buttery yellow color with light brown spots, about 6 minutes. Transfer to a paper towel–lined plate. Let cool 10 minutes. Remove skillet with oil from heat, and set aside.

Using the flat bottom of a measuring cup, smash each plantain to 1/8- to 1/4-inch thickness. Return skillet to heat over medium-high, and heat oil to 350°F. Working in 3 batches, fry plantains until crisp and light golden, about 4 minutes, flipping halfway through cooking time. Transfer to a paper towel–lined baking sheet, and season both sides of plantains with salt to taste. Let stand at room temperature, uncovered, until ready to serve, up to 4 hours.

Make the ceviche

Stir together bell pepper, coconut milk, chopped herbs, shallots, radishes, and 3 tablespoons lime juice in a medium bowl. Cover and chill 15 minutes.

In a separate medium bowl, stir together fish, salt, black pepper, and remaining 3 tablespoons lime juice. Cover and chill 5 minutes.

Stir fish mixture and jalapeño into coconut milk mixture. Divide ceviche evenly among 4 shallow bowls, and garnish with fresh herb leaves, bell pepper, radishes, and jalapeño slices. Serve ceviche with patacones and additional jalapeño slices on the side.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more