Thai Yellowtail Ceviche

Thai Yellowtail Ceviche

Chop the yellowtail(or other white fish), in small rustic squares and place in a bowl.

With a mandolin thinly slice the jalapeño, onions and a few pieces of cucumber.

Slice the Thai chili into small pieces(take out the seeds unless you want it hot).

Throw in the cantaloupe, cilantro, and Thai basil, then toss everything.

Squeeze 3 limes directly into the bowl and toss again.

Last add in the coconut milk and coriander, then mix.

Place in the fridge and let marinate for at least one hour before serving.

Take out of the fridge, season again with salt and pepper if needed and add in the rest of the cucumber.

Season with salt and pepper.

Plantain Chips

Peel the green plantains.

Take a mandolin on the smallest setting and slice the plantains lengthwise as thin as you can get them.

Heat oil in a deep sauté pan until oil temperature is between 375 F -400 F. There should be enough oil to fully cover the plantains.

Add plantains to the hot oil, try not to overcrowd them so they don’t stick together.

Fry until the chips get a golden color. About 1-2 mins per side.

Remove the chips from the oil and drain on paper towels, and sprinkle with salt.

Let cool for at least 15 mins, then serve with ceviche.