Ceviche de Banana
Ceviche is the national dish of Peru. It is prepared on the coast with raw, freshly caught fish and is therefore not eaten in the evening. The dish also exists in other Latin American countries such as Chile, Ecuador and Colombia and dates back to the time before the conquest. In the meantime, vegan variants are spreading.
Ingredients
- 2 unripe plantains
- ½ red onion
- 1 bell pepper
- 1 handful cilantro leaves parsley as an alternative
- 1 lime juice
- ½ orange juice
- Frying oil
Instructions
- Halve and peel the plantains. Cook one of the bananas in a pot of water on medium heat (about 20-25 minutes). They do not need to be completely soft.
- In the meantime, peel and chop the onion. Wash and finely dice the peppers and set both aside.
- Wash and roughly chop the cilantro. Squeeze the lime and half the orange.
- Leave the cooked banana to cool, cut into medium-sized cubes and marinate in a bowl with the lime and orange juice, onion, pepper and cilantro leaves for about 5 minutes.
- Meanwhile, cut the second banana into fine longitudinal slices using a peeler. Heat the oil in a pan and fry the banana slices until golden. Remove from the heat and drain on kitchen paper.
- Place the finished ceviche in two plates and garnish with the banana chips.
Nutrition
Calories: 486.7kcal
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