INGREDIENTS
CEVICHE
¼ cup (60 mL) finely diced red onion
1 scallion, finely chopped (2 tablespoons/30 mL)
1 red bell pepper, stem and ribbing removed and finely diced (1 cup/250 mL)
½ to 1 jalapeño pepper, finely diced
1 small Granny Smith apple, finely diced (1 cup/250 mL)
1½ cups (375 mL) fresh corn kernels, cut from about 2 ears of corn
3 tablespoons (45 mL) fresh orange juice
3 tablespoons (45 mL) fresh lime juice
½ teaspoon (2 mL) lime zest
½ cup (125 mL) chopped cilantro
Sea salt and freshly ground black pepper
2 ripe plantains
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
DIRECTIONS
Make the ceviche: In a medium bowl, mix all of the ceviche ingredients together. Chill for at least 20 minutes. After chilling, season the ceviche with additional salt to taste.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice off the ends of the plantains and peel. Cut into thin, ¼-inch (0.5-cm) slices on a bias. Arrange the plantain slices on the baking sheet. Drizzle with olive oil and pinches of salt and pepper. Bake for 20 minutes, then flip the plantains with a spatula and bake for an additional 5 minutes.
Serve ceviche with the plantain slices. It can also be served with tortilla chips.
SERVES: 6AS AN APPETIZER
VEGAN
GLUTEN-FREE