Ceviche with Grilled Corn, Red Onion and Avocado Served on Plantain Chips
2 tablespoons lime juice
2 tablespoons dalandan juice or orange juice
1/2 tablespoon ginger juice
2 teaspoons soy sauce
2 siling labuyo (bird’s eye chilies)
1/2 teaspoon salt
whole black pepper, freshly crushed
90 grams tuna loin or halibut fillet, cut into 1/2- x 1/2-inch dice
1 tablespoon + 1 teaspoon red onions, fine julienne
2 ears white corn on the cob
1 tablespoon chopped cilantro
arugula, as needed
6 pieces patacones
6 avocado slices, sliced into 1/2-inch strips
1. Mix lime juice, dalandan or orange juice, ginger juice and soy sauce.
2. In a mortar and pestle, crush the chilies, salt, and black pepper into
a paste, and add to the lime juice.
3. Place fish and onions in a stainless steel bowl and pour over the juice mixture. Marinate for at least 1 hour.
4. Boil or steam corn until soft. On a charcoal or gas grill, grill corn until charred on the outside. Remove corn kernels from the cob and let cool down completely in the refrigerator.
5. Add grilled corn kernels to the marinated fish. Gently fold in chopped cilantro.
6. Arrange arugula on patacones. Top with the marinated fish or ceviche. Garnish with 1 slice of avocado per piece.
How to make patacones:
1 green plantain (saba), peeled, sliced into 6 (saba needs to be completely green otherwise the patacon will have a sweet aftertaste) oil, for deepfrying
1. Deep-fry plantain slices until slightly golden, about 3 minutes at 350°F.
2. Immediately after first frying, place plantain in between 2 sheets of plastic wrap and flatten with a hard flat surface such as a frying pan. Try to make patacon as thin as possible to make it crispy.
3. Increase oil temperature to 375°F and deep-fry plantain chips until golden brown and crispy.
Recipe from Food Magazine. Photograph by JC Inocian. Styling by Katherine Jao.