Peruvian Ceviche with Tostones

Ingredients

• 1 lb white fish fillets (such as halibut or sea bass), cubed
• 1/2 cup lime juice
• 1 small red onion, thinly sliced
• 2 medium tomatoes, diced
• 1/4 cup cilantro, chopped
• 1 small jalapeño, seeded and minced
• 2 medium plantains, peeled and sliced 1/2-inch thick
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   In a large non-reactive bowl, combine the cubed fish, lime juice, red onion, tomatoes, cilantro, and jalapeño. Cover and refrigerate for 30 minutes to 1 hour, until the fish is opaque and 'cooked' by the acid.

2. 2

   While the ceviche is marinating, heat the vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches for 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate and season with salt.