World Flavors Cookbook

Patacones con Ceviche

Crispy twice-fried green plantain rounds topped with fresh ceviche — the quintessential Costa Rican beach bar appetizer.

Cuisine: Costa Rica

Ingredients

• 2 green plantains
• Oil for frying
• For ceviche: 300g corvina diced, juice of 6 limes, onion, pepper, cilantro, salt

Instructions

1. Peel and slice plantains into 2cm rounds.
2. Fry at 160C for 4 minutes until soft. Drain.
3. Flatten with a tostonera or plate.
4. Re-fry at 180C until golden and crispy.
5. Make ceviche: marinate fish in lime 20 minutes. Mix with vegetables.
6. Top each patakon with ceviche.