Colombian Seafood Ceviche with Coconut Milk and Plantain Chips

A refreshing and flavorful ceviche with a tropical twist! Fresh seafood is marinated in lime juice and coconut milk, creating a creamy and tangy delight, perfectly paired with crispy plantain chips.

Prep Time

20 minutes

Total Time

2 hours 20 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

4 items

Cost

£6.71/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1poundFresh White Fish (such as snapper, sea bass, or halibut)(Cut into 1/2-inch cubes)

£12.00

0.5poundLarge Shrimp (peeled, deveined, and cut into 1/2-inch pieces)(Optional, can be omitted or substituted)

£6.50

1cupFresh Lime Juice(From approximately 8-10 limes)

£2.50

1cupUnsweetened Coconut Milk(Full-fat coconut milk is recommended for creaminess)

£1.50

0.5Red Onion(Finely diced)

£0.40

0.5Red Bell Pepper(Finely diced)

£0.60

1Jalapeño Pepper(Seeded and minced (adjust to your spice preference))

£0.30

0.5cupFresh Cilantro(Chopped)

£0.75

1Avocado(Diced, for serving)

£1.20

2Green Plantains(For making plantain chips)

£1.00

As neededVegetable Oil(For frying plantain chips)

£0.10

To tasteSalt

To tasteBlack Pepper

Total Cost

£26.85

£6.71 per serving

Instructions

1.
**Marinate the Seafood:** In a large bowl or Ziploc bag, combine the cubed fish and shrimp (if using) with the lime juice. Ensure the seafood is completely submerged. Refrigerate for at least 2 hours, or until the fish appears opaque and "cooked" by the acid.
2.
**Prepare the Plantain Chips:** While the seafood marinates, peel the green plantains. Using a mandoline or a sharp knife, slice the plantains thinly into chips. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
3.
**Fry the Plantain Chips:** Fry the plantain chips in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Season with salt immediately.
4.
**Combine the Ceviche:** Once the seafood is marinated, drain off the excess lime juice. In a clean bowl, combine the marinated seafood with the coconut milk, red onion, red bell pepper, jalapeño, and cilantro. Season with salt and pepper to taste.
5.
**Chill and Serve:** Refrigerate the ceviche for at least 30 minutes to allow the flavors to meld.
6.
**Serve:** Just before serving, gently fold in the diced avocado. Serve the ceviche immediately with the crispy plantain chips on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (350g)

525 kcal / 2197 kJ

Carbs

28g

11% of RDA

Fat

33g

47% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

9 g

10% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Use the freshest seafood available for the best flavor and safety. Look for fish that smells clean and has firm flesh.

Adjust the amount of jalapeño to your preferred level of spiciness. You can also add a dash of hot sauce for extra heat.

Do not marinate the seafood for too long, as it can become rubbery. Two hours is usually sufficient.

For extra flavor, you can add a splash of orange juice or a pinch of cumin to the ceviche.

The ceviche is best served immediately after assembling. If you need to make it ahead of time, combine all the ingredients except the avocado and refrigerate. Add the avocado just before serving.

Cooking Equipment

Mixing Bowls

Knife

Cutting Board

Large Ziploc Bag or Container (for marinating)

Wine Pairings

No wine pairing suggestions available for this recipe.

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