Plantain Ceviche (Ceviche de Plátano)

Ceviche de Plátano, or Plantain Ceviche, is a refreshing and flavorful dish from Muisca Cuisine. This vegan twist on traditional ceviche is made with ripe plantains and marinated in citrus juices and spices, creating a delicious and unique appetizer or light meal.

Plantain Ceviche (Ceviche de Plátano)

Ingredients

  • 4 ripe plantains
  • 1 red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 jalapeño, seeded and finely chopped
  • 1/2 cup chopped cilantro
  • 1/2 cup lime juice
  • 1/4 cup orange juice
  • Salt and pepper to taste

Instructions

  1. Peel the plantains and cut them into small cubes.
  2. In a large bowl, combine the plantains, red onion, red bell pepper, cherry tomatoes, jalapeño, and cilantro.
  3. Pour the lime juice and orange juice over the mixture and toss to combine.
  4. Season with salt and pepper to taste.
  5. Cover and refrigerate for at least 30 minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
35g
Protein
2g
Fat
0g

Supplies

Large bowl Cutting board Knife Citrus juicer

Tools

Refrigerator

Serving suggestions

Serve the plantain ceviche with tortilla chips or on a bed of lettuce for a refreshing appetizer or light meal.

Tips & tricks

For best results, use ripe but firm plantains for this recipe.

Cost

$8