Bay Winds® Sea Bass Ceviche with Plantains
Bay Winds® Sea Bass Ceviche with Plantains
Directions
- In a large bowl combine all ingredients except plantains.
- Refrigerate overnight.
- 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.
Ingredients
- 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
Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida
