patacones with sea bass ceviche

Patacones with Sea Bass Ceviche

Fish Recipes

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Double-frying smashed, unripe plantains yields patacones, which are the ideal scoop for this bright and colorful sea bass ceviche.

Cooking Ingredients

    Patacones

    • Vegetable oil, for frying

    • 3 medium-size greenish-yellow unripe plantains (about 2 pounds), peeled and cut into 1-inch-thick coins

    • Kosher salt, to taste

    Ceviche

    • 3/4 cup thinly sliced orange sweet mini bell peppers (about 5 peppers), plus more for garnish

    • 1/2 cup unsweetened coconut milk

    • 1/2 cup finely chopped mixed fresh herbs (such as cilantro and purple basil), plus additional leaves for garnish

    • 2 small shallots, thinly sliced crosswise (about 1/3 cup)

    • 2 thinly sliced radishes (about 1/4 cup), plus more for garnish

    • 6 tablespoons fresh lime juice (from 3 limes), divided

    • 1 pound skinless sea bass, cut into 3/4-inch pieces

    • 1 teaspoon kosher salt

    • 1/4 teaspoon black pepper

    • 1 tablespoon thinly sliced jalapeño chile, plus more for garnish and for serving

Cooking Direction

    Make the patacones

    1. Pour oil to a depth of 3/4 inch in a 12-inch cast-iron skillet; heat oil over medium-high to 325°F. Fry plantains, turning occasionally, until plantains are tender when pierced with a paring knife and turn a buttery yellow color with light brown spots, about 6 minutes. Transfer to a paper towel–lined plate. Let cool 10 minutes. Remove skillet with oil from heat, and set aside.

    2. Using the flat bottom of a measuring cup, smash each plantain to 1/8- to 1/4-inch thickness. Return skillet to heat over medium-high, and heat oil to 350°F. Working in 3 batches, fry plantains until crisp and light golden, about 4 minutes, flipping halfway through cooking time. Transfer to a paper towel–lined baking sheet, and season both sides of plantains with salt to taste. Let stand at room temperature, uncovered, until ready to serve, up to 4 hours.

    Make the ceviche

    1. Stir together bell pepper, coconut milk, chopped herbs, shallots, radishes, and 3 tablespoons lime juice in a medium bowl. Cover and chill 15 minutes.

    2. In a separate medium bowl, stir together fish, salt, black pepper, and remaining 3 tablespoons lime juice. Cover and chill 5 minutes.

    3. Stir fish mixture and jalapeño into coconut milk mixture. Divide ceviche evenly among 4 shallow bowls, and garnish with fresh herb leaves, bell pepper, radishes, and jalapeño slices. Serve ceviche with patacones and additional jalapeño slices on the side.