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Peruvian ceviche with plantain chips


There are so many ceviches these days with endless flavors, that only the imagination can restrict. From Asian with coconut and ginger flavors to Tropical with fruits. However the original ceviche hails from Peru, and is the most simple combination of citrus and fish. It is traditionally served with Cancha which is fried corn kernels. We adapted this by serving it with fried plantain chips.
1 ½ pounds fresh snapper or any other white fish. Since this dish is about the fish, it should be of highest quality and as fresh as possible.
¾ cup fresh lemon juice
¾ cup fresh orange juice
½ cup fresh lime juice
2 tsp fresh ginger
1 tsp fresh garlic
¼ bunch cilantro
1 med red onion sliced thinly
Salt to taste
Extra virgin olive oil to drizzle
Cut fish into thin strips, and marinate the fish with rest of ingredients. Ideally fish should be served within 2 hours of being marinated. Too long and the fish will absorb too much of the acid qualities and over cook.
Serve with plantain chips, sweet potato chips, yucca chips.

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