Snapper Avocado Ceviche

Bright, citrusy snapper ceviche with fresh vegetables, creamy avocado, and a hint of heat, served over crispy, golden tostones. In this class, learn how to balance bold flavors and master perfectly fried plantains for a fresh, vibrant dish.

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Snapper Ceviche with Tostones

Servings: 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Print the Recipe

Bright, citrusy ceviche made with fresh snapper, crisp vegetables, and creamy avocado, served over golden, crispy tostones for the perfect contrast of textures.

Ingredients

• For the Ceviche:
  • 1 pound snapper filet, cut into ¼ inch pieces (grouper, rockfish or shrimp work well too)
  • 1 red bell pepper, finely diced
  • 1 jalapeno, finely diced (de-seeded if you don’t want heat)
  • ½ small red onion, julienned
  • 1-2 garlic cloves, minced
  • ¾ cup fresh squeezed lime juice (from about 6 limes)
  • ¼ cup fresh squeezed lemon juice (from 1-2 lemons)
  • 1 large ripe avocado, cut into ¼ inch cubes
  • 4 radishes, sliced thin
  • 2 tablespoons freshly chopped cilantro (leaves and stems)
  • Pinch of ground cumin
  • Kosher salt, to taste
• For the Tostones:
  • 2 medium sized green (unripe) plantains
  • Neutral oil such as avocado, canola, or vegetable, for frying
  • Kosher salt, to taste

Instructions

1. Prepare the ceviche base. In a medium bowl, combine the snapper, red bell pepper, jalapeno, red onion, garlic, cumin, and two generous pinches of salt. Stir to mix.
2. Marinate the fish. Pour the lime and lemon juices over the mixture and stir to coat. Ensure the fish is fully submerged in the citrus juices. Cover and refrigerate for 30 minutes.
3. Prep the plantains. Using a paring knife, trim both ends of the plantains. Cut a shallow line through the peel lengthwise and remove the peel. Slice into 1-inch thick rounds.
4. First fry. Heat a thin layer of oil in a large sauté pan over medium heat. Once hot, add the plantains and fry until golden brown, about 2 minutes per side. Transfer to a cutting board.
5. Flatten the tostones. Using a flat-bottomed cup wrapped in foil or plastic, gently press each round until flattened to about ½ inch thick.
6. Second fry. Return the flattened plantains to the hot oil in batches. Fry for about 2 minutes per side until crisp and golden. Remove and season with salt immediately.
7. Finish the ceviche. Stir the avocado, radishes, and cilantro into the marinated fish. Taste and adjust seasoning as needed.
8. Assemble and serve. Spoon the ceviche over the warm tostones and serve immediately.

Homemade | homemadecooking.com