Plantain Cups with Mango Ceviche Recipe

A small plantain cup filled with diced mango, red bell pepper, and herbs, garnished with cilantro, on a white plate.

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Plantain Cups with Mango Ceviche Recipe

Venezuelan fried ripe plantain cups filled with bright mango ceviche with lime, red onion, and cilantro. Naturally gluten-free and ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: apetizers, Tapas

Cuisine: Venezuelan

Servings:

Calories: 233kcal

Ingredients

For the ceviche dressing:

1/4 cup fresh lime juice 60 ml
1 tablespoon soybean oil 15 ml
2 tablespoons agave nectar 30 ml
Salt to taste

For the mango ceviche:

2 cups ripe but firm mango peeled, pitted, and diced 340 g approx.
3/4 cup red onion finely chopped 120 g
1/4 cup red bell pepper finely chopped finely chopped 40 g
1/4 cup fresh cilantro leaves chopped

For the plantain cups:

4 ripe plantains peeled and cut into 4 pieces each peeled and cut into 4 pieces each
soybean oil for frying 480 ml
Fresh cilantro leaves for garnish

Instructions

Heat the oil in a deep skillet or Dutch oven over medium-high heat.
Fry the plantain pieces until they begin to brown, about 2 to 3 minutes, turning a couple of times.
Remove the plantains and place them on paper towels. Let them cool completely. Reserve the oil.
Place each cooled plantain piece in a citrus press and press gently to form a cup shape.
Reheat the oil over medium-high heat.
Fry the cups until evenly golden, about 2 to 3 minutes, turning a couple of times.
Remove and drain on paper towels.
Make the dressing: whisk together the lime juice, soybean oil, agave, and salt until emulsified.
In a bowl, combine the mango, red onion, red bell pepper, and cilantro. Add the dressing and toss to combine. Refrigerate for 15 to 20 minutes.
At serving time, fill each plantain cup with 1 tablespoon of mango ceviche and garnish with a fresh cilantro leaf. Serve immediately.

Notes

Nutritional values are approximate and were automatically calculated with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
This recipe is naturally gluten-free.
The mango ceviche can be prepared up to 2 hours ahead. Keep it covered in the refrigerator.
The fried cups hold up to 1 hour at room temperature on paper towels, uncovered. Fill right before serving so they stay crisp.
Variation: fill with shrimp ceviche, guacamole, pico de gallo, carne mechada and black beans.
If your mango is very ripe and sweet, reduce the agave to 1 teaspoon.
These cups taste best freshly fried. Set up an assembly station right before your guests arrive and fill them one by one — the contrast between the crispy warm cup and the cold ceviche is what makes them irresistible.

Nutrition