Ceviche with Tostones | TasteToronto

Ingredients

• 1 pound fresh, skinless snapper, bass, halibut or other ocean fish fillets, cut into 1/2-inch dice
• 1 cup lime juice (from 6 limes)
• 1 large avocado (or 2 small avocados)
• 3 Roma tomatoes, diced
• 1 cup Clamato juice
• 1/2 red onion, diced
• 1/4 bunch cilantro, chopped
• 1 jalapeño, seeded and minced
• 1/4 teaspoon black pepper
• Extra cilantro and lime for garnish
• 3 green plantains
• 1–2 cups vegetable oil, for frying
• Sea salt, to taste