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.
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Ingredients
1lbfresh tuna or firm-fleshed fish
1teaspoonsmall capers
3tablespoonsfresh lime juice
Juice of 3 limes
3/4cupgreen olivessliced
1/4cupred onionvery finely chopped
1/4cupfresh cilantro leaves
2tablespoonsolive oil
1/2teaspoonsalt
2avocados
Plantain Chips (Mariquitas)
2green 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.