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Ecuadorean Fish Ceviche
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
Servings
12
12
Cuisine Type
- latin
Menu Part
- appetizer
Main Ingredient
- Seafood
Chef Norman Brandt
Pikaia Lodge
Galapagos Islands
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
Ingredients
Ceviche
3 lb. white fish fillet (snapper or grouper), diced small
6 cups shallot, fine brunoised
1/2 cup cilantro leaves
2 cups lime juice
Salt, to taste
Ground black pepper, to taste
Water, as needed
Plantain chips
2 green plantains
4 cups frying oil
Salt, to taste
Steps
1. For ceviche: In a bowl, mix fish, onion, lime juice, salt and pepper. Let marinate for 8 to 10 minutes in a cool place.
2. Cut cilantro leaves and mix them in. Add water to preparation; taste and adjust seasoning as needed.
3. For plantain chips: Cut plantain thinly to form bite-size chips. Deep-fry chips and let cool; add salt to taste.
4. Serve ceviche cold in a soup dish. Make sure there is enough citrus juice in the dish to cover the diced fish. Serve with plantain chips
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