Simple ceviche served in fried plantain and yuca cups.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mic Food and FOH.
Pico
INGREDIENTS
- 1 ea. Tomato, diced
- 1 ea. Jalapeno, brunoise
- ¼ ea. Onion, brunoise
- ¼ cup Cilantro, chopped
METHOD
- Toss in a bowl and season with dash of Tapatio.
Halibut
INGREDIENTS
- 6-10 oz. Halibut, cubed
- 4-5 ea. Limes
METHOD
- Juice limes. Cube halibut.
- Submerge halibut into lime juice for approx 20-30 min.
- Store in refrigerator.
Plantain and Yuca Cups
INGREDIENTS
- 6 ea. MIC Food Plantain and Yuca Cups
METHOD
- Fry and season with salt.
- Strain halibut and toss with pico. Add in a tsp of tomato bouiilon (optional) and juice of 1 lime. Serve in fried plantain cups.
