While on the road we search for short-term jobs to help us support and extend our trip. Our most recent work exchange was close to Uvita, Costa Rica where we cooked mostly vegan food for a yoga retreat. The work was hard but we had a blast. Our days would start with a 7:00 am buffet-style fruit platter, followed by a hearty breakfast, lunch and dinner. We are not vegetarians ourselves, but we don’t eat meat very often, and if we do is usually because we are dinning out. We were very thankful for our time at Selva as it helped us expand our vegan repertoire.
There are a few reasons why we fell in love with plantain ceviche: It is easy to make, nutritious, inexpensive, and you can find the ingredients in this list almost anywhere. Big thank you to Yery and Michael for showing us this Tico gold!
Prep time: 25 minutes
Ingredients (Feeds 4):
- 8 medium size plantains
- 1cup of mandarin juice (green limes also work)
- 1 red onion
- 1 small yellow onion
- 2 tomatoes
- 2 bell peppers (color of your choosing)
- Salt to taste
- Pepper to taste
- Peel and slice the plantains: You want the plantain slices to be about as thick as your pinky finger.
- Boil the plantains for 20 minutes: place the sliced plantain in a pot with enough water to cover. I prefer to cook the plantains while I’m preparing the rest of the dish as it saves time.
- Dice the onions, pepper and tomatoes and place them in a bowl.
- Squeeze the mandarin (or lime) juice into the bowl.
- Add salt and pepper to taste.
- Drain the plantains after 20 minutes of boiling.
- Rinse the plantains with cold water.
- Add the plantains to the bowl and mix with the onion, pepper and tomatoes.
- Add extra mandarin juice if 1 cup is not enough to coat the plantains. Ideally, you would have enough juice to cover half the bowl and you would mix it before serving.
- Place the ceviche in the fridge for 20 minutes before eating.
Personal preference: We like our ceviche with extra mandarin juice, and we like to eat it mixed with rice.
Buen provecho !