Sponsored By

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.

FoodService Director logo in a gray background | FoodService Director
Servings
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

Read more about:

Recipes
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like