Ceviche Recipe | Grouper Ceviche | Tropical Ceviche Plantain Cup | How to make Plantain Cups🐟

grouper

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper has a similar texture and taste, while tilapia is more budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can provide a similar acidity, while vinegar is often less expensive.

jalapeño

🥗Healthier: serrano

💰Cheaper: bell pepper

Serrano offers similar heat, while bell pepper adds crunch without spice.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess, while cucumber adds freshness without the cost.

Slice jalapeño and set aside for pickling.

In a small pot, combine white distilled vinegar, sugar, and salt, and boil until the sugar is fully dissolved.

Pour the hot pickling liquid over the sliced jalapeños and set aside to cool.

Dice the grouper and place it in a bowl.

Dice onions, mango, pineapple, and green bell pepper, and add them to the bowl with the grouper.

Add chopped parsley to the mixture.

Squeeze fresh lemon juice, lime juice, orange juice, and add apple cider vinegar to the bowl, mixing everything together.

Place the ceviche mixture in the cooler for 30 minutes to 2 hours to marinate.

Cut the plantains into three pieces each and heat oil in a pan to fry them.

Fry the cut plantains until golden and crispy, then set them aside.

Use a lemon squeezer to shape the fried plantains into cups.

Refry the plantain cups if desired for extra crispiness, then fill them with the ceviche mixture and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens