Ceviche de Plátano, Costa Rica
Leaving the lush highlands of Costa Rica’s central valley I pedaled east in search of Caribbean flavor. The dark cloud covered forms of the volcanoes soon faded behind me and acres of banana, pineapple and plantain fincas opened out before me, in the vast fertile plains that led to the coast.Some of the hardest and worst paid work there is, and with shellfish at a premium for locals, thanks to the tourist demand and inflated prices, the Ticas turn to the unripe plantains and bananas to substitute their ceviche.
- 3 green plátanos
- 1 small bunch of fresh cilantro, finely chopped
- 1/2 small red onion, finely chopped
- 1/2 chile dulce finely chopped
- 6 limes
- A pinch of salt
1. Put the platono in boiling water for 5 – 7 minutes to remove the stain.
2. Leave the platanos to cool and then dice in small chunks. 2. Place all the ingredients in mixing bowl and soak in the juice of the limes for 2 – 3 hours.
3. Refrigerate and you’re ready serve with some crispy tostadas and cold beer.
This entry was posted on Friday, October 17th, 2008 at 13:57 and is filed under Ceviche, Costa Rican Recipes, Recipes, Supper Club. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.
Great recipe you are sharing.Thanks for sharing such a wonderful information with us.I really had a great time reading it.