Hey friends! How was your Christmas? I hope it was wonderful, just like mine, spent with loved ones in the south of France. Before leaving, we celebrated a Christmas dinner at my house. If you follow this blog, you know I live in Santo Domingo, the capital of the Dominican Republic. My background is a mix of Spanish, Dominican, Chinese, and Italian heritage, and I married a Frenchman raised in Casablanca, Morocco. Our home is a blend of cultures, and we cherish every moment spent with family.
After all the holiday feasting, I’m sharing a fresh and light recipe to help you reset. This ceviche verde features fresh yellowfin tuna, delivered straight from the fisherman to our door, never frozen. The magic of this dish lies in its simplicity: fresh fish, avocado, onions, capers, olives, lime juice, and olive oil. Let’s dive into this refreshing recipe!
Quick Facts
- Preparation time: 20 minutes
- Total time: 20 minutes
- Servings: 4 portions
- Difficulty: Easy
- Dietary notes: Gluten-free, Dairy-free, Low-carb
Ingredients
Ceviche
- 1/2 lb fresh tuna or firm-fleshed fish
- 1 teaspoon small capers
- 3 tablespoons fresh lime juice
- Juice of 3 limes
- 3/4 cup green olives, sliced
- 1/4 cup red onion, very finely chopped
- 1/4 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 avocados
Plantain Chips (Mariquitas)
- 2 green plantains
- Vegetable oil for frying
- Salt to taste
Why You’ll Love This Recipe
This ceviche verde is incredibly fresh and light, perfect for a post-holiday reset. The combination of fresh tuna, zesty lime juice, and briny olives creates a delightful explosion of flavors. Paired with crispy homemade plantain chips, this dish is a fantastic appetizer or light meal.
Instructions
1. Prepare the Ceviche
- Chop the Fish: Cut the tuna into 1/2-inch cubes and place in a medium bowl.
- Marinate: Add the juice of 3 limes to the bowl and toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, for about 10-15 minutes.
- Discard Lime Juice: After marinating, discard the lime juice from the bowl.
2. Combine Ingredients
- Mix Ingredients: Add the green olives, red onion, and capers to the bowl with the fish. Season with salt and mix until well combined.
- Add Olive Oil and Lime Juice: Drizzle in the olive oil and add the fresh lime juice. Taste and adjust seasoning with more salt if necessary.
- Garnish: Garnish with fresh cilantro leaves.
3. Prepare Plantain Chips
- Slice Plantains: Use a mandolin to thinly slice the plantains.
- Fry Plantains: Heat vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches until golden brown and crispy. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
4. Serve
- Plate the Ceviche: Serve the ceviche in individual bowls or plates.
- Add Plantain Chips: Serve with a side of crispy plantain chips.
Really fresh Ceviche verde
Ingredients
- 1 lb fresh tuna or firm-fleshed fish
- 1 teaspoon small capers
- 3 tablespoons fresh lime juice
- Juice of 3 limes
- 3/4 cup green olives sliced
- 1/4 cup red onion very finely chopped
- 1/4 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 avocados
Plantain Chips (Mariquitas)
- 2 green plantains
- Vegetable oil for frying
- Salt to taste
Instructions
Prepare the Ceviche
- Chop the Fish: Cut the tuna into 1/2-inch cubes and place in a medium bowl.
- Marinate: Add the juice of 3 limes to the bowl and toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, for about 10-15 minutes.
- Discard Lime Juice: After marinating, discard the lime juice from the bowl.
Combine Ingredients
- Mix Ingredients: Add the green olives, avocado, red onion, and capers to the bowl with the fish. Season with salt and mix until well combined.
- Add Olive Oil and Lime Juice: Drizzle in the olive oil and add the fresh lime juice. Taste and adjust seasoning with more salt if necessary.
Garnish: Garnish with fresh cilantro leaves.
Prepare Plantain Chips
- Slice Plantains: Use a mandolin to thinly slice the plantains.
- Fry Plantains: Heat vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches until golden brown and crispy. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
Serve
- Plate the Ceviche: Serve the ceviche in individual bowls or plates.
- Add Plantain Chips: Serve with a side of crispy plantain chips.
Nutrition
Tips and Tricks
- Freshness is Key: Use the freshest fish available for the best flavor.
- Customizing: Feel free to add other ingredients like avocado, mango, or jalapeños for a twist.
- Serving Options: You can serve ceviche with toasted corn tortilla chips or toasted casabe (yucca flatbread) for a different texture.
Gluten-Free, Low-Carb, and Vegan Alternatives
- Gluten-Free: Ensure that your plantain chips are gluten-free.
- Low-Carb: Replace the plantain chips with low-carb vegetable sticks.
- Vegan Alternative: Substitute fish with hearts of palm or artichoke hearts for a plant-based ceviche
This really fresh ceviche verde with homemade plantain chips is a delightful and healthy dish that brings the vibrant flavors of the Caribbean to your table. Easy to prepare and customizable to your liking, it’s perfect for any occasion.
Cook with love, eat with joy!
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10 thoughts on “Really Fresh Ceviche Verde with Homemade Plantain Chips (Mariquitas)”
What a fun recipe, Gaila! And I had no idea that you have such a diverse background…that explains all of your awesome recipes! 🙂 It sounds like you guys had a ton of fun in France visiting family. Spending Christmas in a small French village sounds quite charming actually. I’ve always been a little afraid to make ceviche at home since I never know when it’s actually cooked. But I need to try it again soon…and this version sounds awesome with all of the cilantro and olives! Happy (early) New Year’s to you and your family!
David! Darling! thanks! we are still here and have a wonderful time, we are on the south just in front of the Mediterranean sea and the weather has been quite good. This ceviche is super easy, when you try it at home, you will see the fish turning from red to white (tuna) in a few minutes, after discarding that lime juice, you just have to season it with a lime vinaigrette and ad the rest! really that simple and couldn’t be more fresh than this! I hope you, Laura and Robbie have a wonderful new years celebration! hugs
Hi Gaila – sounds like you had an absolutely idyllic Christmas with your family. You have quite the diverse family – that’s a beautiful thing, though I’m sure it can have its challenges also. The fresh ceviche is lovely, well done! Wishing you and your family a wonderful 2017 filled with, peace, joy and every blessing in the new year. XO
Allie! Hello and happy new year’s to you and your beautiful family! I hope this year is filled with wonderful things for all of you, love, health and joy for you my dear!
You are so lucky to be so close to such fresh tuna! I have to admit that I’m jealous of your Mediterranean home and your visit to France! Happy New Year!
Hello Rachelle! hehehe I was thinking that maybe we could get a group together and turn it into a foodie – blogger’s trip to the south of France! why not? anything is possible! I wish you and your family the best for this 2017! love and lots of health!! hugs
Happy New Year, girl!!! I hope you and your family had a beautiful holiday! I’m a HUGE fan of ceviche, like I could seriously eat it daily. So naturally I am loving this post! Looks delicious! I’ll take extra plantain chips with mine! YUMM! Cheers!
Happy new year’s my dear Chey! I hope you had a blast with Boy and the furry kids! This ceviche is incridible and it’s easy to make!!! wonderful combination!
THIS RECIPE has my name written all over it. I am for sure buying these ingredients at the store and making it. No sharing with anyone. NOPE. I am a food hoarder (especially when it comes to FISH) and proud of it!
Thank you Gigi! I love ceviche! and this recipe is so good! thank you for stopping by!