Ceviche with plantain

Chef: Judith From: Ecuador Serves: 4
Time: 20 minutes

Ingredients

• 3 onions 

• 3 tomatoes

• 2 peppers 

• 4 avocados

• Fresh coriander 

• 4 lemons

• 1 orange 

• brown rice -about 400g

• 800g can of chopped tomatoes

• Vegetable oil

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One of our members- Judith- shared this dish with us at our Cultural Cook Ups at Loughborough Children’s Centre.  Originating from Ecuador, Ceviche is a tropical dish for hot weather, great to prepare to take on a camping trip. It’s a vibrant, colourful dish and was perfect to cook at our Cultural Cookup yesterday as it was lovely and sunny. 

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Method 

1. Slice the onions thinly; chop the peppers into small cubes; chop the avocado inside the shell into small cubes and remember to keep the stones; chop the coriander finely and mix all together to make the Ceviche.

2. Strain the chopped tomatoes and blend or liquidise to make a puree- add to the Ceviche.

3. Juice the lemons and the orange and add to the Cevice and mix well. Add salt & pepper to taste 

4. Cook the rice for 30 minutes. 

5. Meanwhile, peel and chop the plantain into diagonal slices. Our Food Ambassador- Khadijay- suggested adding flour where the plantain is overly ripe to keep it together.

6. Heat the oil (enough to cover the plantain) in a frying pan on a medium heat. Take care with frying hot food and keep children away from hot oil.

7. Fry the plantain and put onto a plate with some kitchen paper to absorb the extra oil. 

8. Serve the Ceviche in one bowl with the rice in another on the side with the plantain on top.