Ceviche With Green Plantains- Vegan

Do you like ceviche? This is an unusual twist on the traditional raw fish ceviche. I promise I did not create this recipe! It is actually a recipe native to Costa Rica and it is REALLY delicious! 

I had never actually tasted ceviche before, so I can't tell you how similar it is to fish ceviche- However, I can tell you that it tasted really, really, good to me~ YUM !!

Scroll to bottom for recipe!

As a vegan, I was thrilled to discover an authentic interesting ethnic ceviche.

Actually, ceviche in Costa Rica is often made using a variety of vegetables as the base instead of fish. They make ceviche from plantains, green banana, green mango, green papaya, and even hearts of palm?  Who Knew? ( Yes, they also make raw fish ceviche)

The basic ceviche recipe is the same whether you are adding raw fish or green plantains. The only difference is the substitution of  plantains and the omission of raw fish. 

 The plantains in this recipe are peeled and then steamed. 

Just for the record. Green plantains are not the same as green bananas. They are in the same family - however, they have distinct differences. 

Bananas turn yellow quickly, are very sweet, and are eaten raw; plantains on the other hand remain green much longer, are starchier, not sweet, and are usually eaten cooked while they are still green. 

 I visited Costa Rica a few years back. I was impressed with the beautiful climate, country side, wildlife, and nature of the country. We visited some banana farms, saw some spectacular waterfalls, cruised on some beautiful rivers, and saw some wild "sloths" up-close in some trees. 

A Sloth- Look at those nails/claws

Sloths have a very cute face but have very long scary nails/claws. They hang upside down in trees and are very slow moving. There are two varieties of sloths: 2 fingered and 3 fingered.

Costa Rica is a beautiful, peaceful, picturesque country. Unfortunately, I did not get to taste any ceviche when I was there.

This Costa Rican ceviche recipe can be enjoyed as a refreshing summer appetizer, side dish, or salad. I consider it a wonderful addition to my repertoire of ethnic recipes. It is naturally gluten-free and oil-free which is another bonus for me.

 I know that you have seen plantains in the supermarket near the bananas- they just look like large green bananas that are not sweet and require cooking. They will turn yellow eventually and will be little sweeter, but most recipes use them when they are green.

Citrus Ceviche Marinade: 

1/2 cup of freshly squeezed orange juice

1/2 cup of freshly squeezed lime juice (not lemon) 

or if in a hurry, use the bottled real lime juice 

1/4 cup of caper juice 

1/4 cup of capers

Optional: chopped jalapeño to taste ( I did not use it)

Ingredients for Ceviche

1 large yellow, orange, and or red bell pepper, chopped

1-2 cloves of garlic, chopped

1/2 large red onion, chopped

1/4 cup of chopped cilantro or parsley

2 plantains, peeled and diced (see below how to peel)

Directions: 

Cut and steam the plantain according to directions below.

Make the marinade by mixing together the orange juice, lime juice, caper juice, and capers. Next, assemble the chopped colorful peppers, red onion, and garlic. Mix with the marinade.

When plantains are cool, dice them and add to the marinade mixture.

Chill in refrigerator 4-6 hours or overnight

How to peel a green plantain- 

How to steam the plantain. 

Simply peel, cut in half if you have already done so, place in the steamer basket of an Instant Pot ( or stove top) and set to pressure cook for 3 minutes (4 if you have a larger plantain). When done, release steam, allow to cool somewhat and dice the plantain. Add to the marinade.

My Notes: 

1. If you don't want to bother with the plantain, try hearts of palm which requires no extra work, but I haven't tried it. The plantains have a good texture. 

2. Double the recipe if you want to serve more people. 

This served 2-3 ( I ate it all) . Such a great appetizer for a small dinner party! 

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