Sasha Grey Making ECUADORIAN Fish Ceviche With Peanut Sauce 🐟🥜

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is plant-based and lower in cost.

peanut butter

🥗Healthier: sunflower seed butter

💰Cheaper: peanut flour

Sunflower seed butter is nut-free and healthier.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity at a lower cost.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onions provide a fresh flavor with less intensity.

Slice green plantain using a mandolin for uniformity and thinness.

Let the sliced plantains sit out for a few minutes before frying.

Heat oil and fry the plantain slices until crispy and crunchy.

Cut snapper and yellow tail into small pieces for ceviche.

Juice fresh limes and strain to remove pulp, then pour lime juice over the fish.

Add salt to the fish and lime juice mixture and refrigerate.

Chop cilantro and add to the fish mixture.

Prepare the peanut sauce by mixing peanut paste with water until smooth.

Add chopped green bell pepper, tomato, and red onion to the ceviche mixture.

Slice avocado and add to the ceviche before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens