CEVICHE VOLQUETERO fácil y delicioso | KWA

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is a budget-friendly alternative.

cilantro

💰Cheaper: parsley

Parsley can substitute for cilantro in terms of freshness.

avocado

💰Cheaper: mashed peas

Mashed peas can mimic the creaminess of avocado at a lower cost.

Peel the green plantains.

Use a mandoline to slice the plantains thinly.

Heat oil in a pan over high heat until very hot.

Quickly slice the plantains and drop them directly into the hot oil.

Fry until they reach the desired color and crispness.

Remove the fried plantains and place them on a rack or basket to cool and drain excess oil.

Season the fried plantains with salt to taste.

In a separate pan, add the toasted corn with a splash of oil and cook until evenly browned.

Season the toasted corn with salt once done.

Rinse the chochos (a type of bean) and soak them in water with salt to keep them fresh until use.

Prepare the salsa criolla by slicing red onion and adding chopped tomatoes, salt, and freshly squeezed lemon juice.

Add fresh cilantro to the salsa and mix well, letting it rest for a few minutes.

Open cans of tuna to use as a topping for the ceviche.

To serve, layer the chochos on a plate, followed by the toasted corn, then the fried plantains, and top with the salsa criolla and tuna.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens