When I met Amanda from A Royal Daughter a few months ago here in Costa Rica, I realized just how little my blog tells you about life here in the tropics. What do we eat? Where do we play? What does my neighborhood look like? To give you a glimpse into Tico living, I'd love to share one of my absolute favorites: ceviche!
While I'd generally choose a seafood-based ceviche, pregnancy+raw fish is a no-no, so here's another typical Tico lemony, fresh flavored green plantain ceviche that you might find in any Costa Rican home or soda (translation: diner).
My husband's abuelito prides himself in his ceviche, and for good reason. This man has a knack for making all kinds of varieties including green plantain, green mango, whitefish, and other incredible takes on ceviche. A real sweetheart, he almost always asks if I'd like him to make me ceviche when he knows we're coming to visit. Gotta love that man!
Green Plantain Ceviche | Ceviche de Plátano Verde
Serves: 6-8
Ingredients
- 3 green platanos, diced
- 1 medium onion, chopped fine
- 1 sweet bell pepper, chopped fine
- 1 c. chopped cilantro
- 6 lemons
- pinch salt
- pinch pepper
- soda crackers, for serving
Instructions
- Fill a medium saucepan half full with water and bring to a boil.
- Peel and dice plantains and boil to al dente or slightly fork tender. Pour into a strainer and run cold water over top to speed cooling. Move platanos to a medium bowl.
- Chop remaining vegetables and add to the platanos. Add the juice of 6 lemons, salt, and pepper and stir to combine.
- Refrigerate covered and allow to marinate, stirring every hour or so, for at least 3 hours. Serve cold with saltines or soda crackers.
Your Turn: What family heritage recipes best represent your roots?
YUM. Keep the tropical topics coming 😉
I’ll do my best! Thanks for visiting tonight, Sarah!
Hi, Jelli! Returning the love here, and this recipe sounds scrumptious and just the kind of thing we like to eat in our family. I’m going to pin it for future use! :~)
Thanks so much, Hannah! Have a great week & be sure to let me know how the ceviche goes.
My husband is Puerto Rican and he LOVES plantanos! He likes them fried with eggs and bacon.
My Tico man loves his plátanos super ripe and fried too. When they’re ripe, I could eat them like a banana, but all the Costa Rican’s think I’m crazy. They’re good boiled (when ripe) too. Yum!