Tostones Con Ceviche Encima (tostones With Ceviche Topping)
Tostones con Ceviche Encima, a popular dish in Panamanian cuisine, combines crispy fried plantains with a zesty ceviche topping. This delightful appetizer or light meal is perfect for entertaining or enjoying a taste of Panama at home.
Ingredients
- 2 green plantains, peeled and sliced into 1-inch rounds
- 1 cup vegetable oil for frying
- 1 lb white fish fillets, diced
- 1 cup lime juice
- 1 red onion, finely chopped
- 1 bell pepper, diced
- 1 tomato, diced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the plantain rounds and fry until golden brown, about 2 minutes per side. Remove from the oil and place on a paper towel-lined plate to drain.
- In a glass bowl, combine the diced fish, lime juice, red onion, bell pepper, tomato, and cilantro. Season with salt and pepper, then refrigerate for at least 15 minutes to allow the flavors to meld.
- To serve, place a fried plantain round on a serving platter and top with a spoonful of ceviche.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 12g
- Carbohydrates
- 25g
- Fat
- 5g
Supplies
Large skillet Glass bowl Serving platter
Tools
Knife Cutting board Wooden spoon
Serving suggestions
Serve the tostones con ceviche encima as an appetizer for a Latin-inspired dinner or as a light lunch with a side salad.
Tips & tricks
For extra crunch, double-fry the plantains by smashing them flat after the first fry, then frying them again until crispy.
Cost
$15