Ceviche with Avocado and Plantain Chips

Ingredients

• For the Ceviche:
• 1 lb white fish (snapper, tilapia, or sea bass), diced 🐟
• 0.5 cup fresh lime juice 🍋
• 0.5 cup fresh lemon juice 🍋
• 0.5 red onion, thinly sliced 🧅
• 1 small jalapeño, finely chopped (optional for heat) 🌶️
• 0.25 tsp salt 🧂
• 0.25 tsp black pepper ⚫
• 1 tsp olive oil 🫒
• 0.5 cup cherry tomatoes, diced 🍅
• 1 tbsp fresh cilantro, chopped 🌿
• 0.5 avocado, diced 🥑
• For the Plantain Chips:
• 2 green plantains, peeled and thinly sliced 🍌
• 2 cups vegetable oil (for frying) 🛢️
• 0.5 tsp salt 🧂

Instructions

1. 11️⃣ Marinate the Fish
2. 2In a bowl, mix diced fish, lime juice, lemon juice, red onion, jalapeño, salt, and black pepper. Cover and refrigerate for 30 minutes, stirring occasionally, until the fish turns opaque. 🍋🐟
3. 32️⃣ Prepare the Plantain Chips
4. 4Heat vegetable oil in a pan to 350°F (175°C). Fry plantain slices in batches for 2-3 minutes per side until crispy and golden. Drain on paper towels and sprinkle with salt. 🍌🔥
5. 53️⃣ Finish the Ceviche
6. 6After 30 minutes, drain excess citrus juice from the ceviche and gently fold in olive oil, cherry tomatoes, cilantro, and avocado. 🥑🌿
7. 74️⃣ Serve & Enjoy
8. 8Spoon the ceviche into bowls and serve with crispy plantain chips on the side. Garnish with extra cilantro and lime wedges. 🍽️✨