Bay Winds® Sea Bass Ceviche with Plantains


  1.  In a large bowl combine all ingredients except plantains.
  2. Refrigerate overnight.
  3. Serve ceviche in a serving bowl/plate or clear glass mason jar, top with radish, then fan the warm tostones on the edge of the bowl, garnish with cilantro and serve.


  • 2 ea. Bay Winds® Chilean Sea Bass, medium dice
  • 2 ea. Peak Fresh Produce® Lime(s), juice and zest
  • 1/2 cup Roma® roasted red peppers, small dice
  • 1 ea. Peak Fresh Produce® Cucumber(s), peeled, seeded and small dice
  • 3/4 cup Asian Pride® Coconut milk
  • 1/4 cup Asian Pride® Sweet Chili Sauce
  • 1/4 cup Peak Fresh Produce® Onion(s), small dice
  • 1 ea. Peak Fresh Produce® Garlic, Clove(s), minced
  • 3 tbsp Peak Fresh Produce® Italian Parsley, minced
  • 1 1/2 tbsp Peak Fresh Produce® Cilantro, minced
  • 12 ea. Peak Fresh Produce® Tomato(es), Grape, sliced
  • 1 tsp Kosher salt
  • 1 tsp Magellan® Black Pepper, ground
  • 8 ea. Contigo® Sweet Fried Plantains, cooked for garnish
  • 2 ea. radish(es), sliced thin, skin on, for garnish
  • 1/4 cup Contigo® Sliced Jalapenos
  • Peak Fresh Produce® Cilantro, for garnish