Sturdy halibut chunks are marinated in lime, then tossed with grapefruit, red onions, jalapeños, and cilantro in this ceviche served with baked plantain chips.
Now that I have confessed my inner most desires to you, I thought we should continue along the road of discovery. In addition to being less than well traveled, yet continuously fascinated by language and culture, reading endlessly trying to soak it up from my snow-covered corner of the universe, and lusting after worlds I have never seen, I have also never been on spring break. My college career was spent juggling motherhood, full-time employment, and full-time coursework, and I spent earlier spring breaks like most Minnesotan children spend spring break: locked inside or bundled up in the snow.
For those of us living in the northern areas, the week entitled “spring break” occurs before spring has actually sprung (the vernal equinox is on March 20th) and tends not to be a time to enjoy the weather, but more often than not, is a time to escape the weather and remember that the weather at home will get better. Soon, if you’re lucky.
That week of sunshine is most often spent watching through the window glass as the rays blindingly reflect off the white, snow-covered lawn. Tank tops and flip flops remain stored in plastic bins, tucked away in the depths of the basement past the washer and dryer, lined up against the cold cement block walls.
Rather than wallow in self-pity and bemoan the unfairness of it all, we’ll be spring breaking from the front room. We’ll splash each other thoroughly in an ocean of frozen water while basking in the 30º F temps, build snow castles, and sample the local fare of far off lands.
We’re replacing our Jack Frost-kissed windows with wipe open ones in our mind’s eye, billowing white waves of gauzy fabric float on either side looking out to crayon-colored blue sky and the turquoise expanse of never-ending ocean.
Green plantains get thinly sliced and given a toss in warm coconut oil before being spread out and baked to a crisp crunch. A light sprinkle of sea salt is all it takes for these starchy chips to become a favorite salty snack that works well on its own or as the shovel for our friendly ceviche.
Firm halibut chunks are marinated in acerbic lime juice, bright and pungent, until they lose their translucence and turn an opaque white. Paired with the slightly honeyed pink grapefruit to tone down the lime and dotted with sweet red onions and jalapeños for a contrasting crunch.
Notes:
- Back in October I was lucky enough to join Dole in California where they wined and dined us and told us all about the wonders of bananas and their cousin the plantain. During one such dining experience we were served a ceviche with an avocado sauce and plantain chips on the side. I was instantly sold on the combination, which is why they made an appearance in my kitchen. For chips, pick the green plantains. Those yellow and brown ones lend themselves well to other culinary exploits not covered here.
- I live in the middle of the country where fresh fish is often not fresh, but previously frozen. Don’t let this deter you. Fish for ceviche is actually easiest to cut when partially frozen, so find a high quality halibut steak that’s been flash frozen when caught, which ends up being far fresher than the stuff they’d fly here or the stuff in your local fish case, which was most likely frozen then thawed. This piece of fish was sent to me from Alaska Seafood Marketing Institute.
- Alaskan halibut gets good marks from the Monterey Bay Aquarium Seafood Watch. You can learn more about the fish and the season, which runs from March to November, on Wild Alaska Flavor and Alaska Seafood.
- Marinating your fish in citrus gives the fish a “cooked” appearance, which means the raw fish becomes opaque. This does not mean it is cooked. Ceviche is still a raw dish, and while the citrus juices can help kill off some bacteria, it is not a way to guarantee it has killed them all off. Don’t eat ceviche is you have a compromised immune system, be smart in your handling, and enjoy.
Fresh, seasonal citrus; tender, wild-caught fish; sea salt touching the tongue. What snow where? Welcome to spring break.
1 cup lime juice
2 pink grapefruits
1/4 red onion, diced
2 jalapeños, diced
2 tablespoons fresh minced cilantro
1 teaspoon kosher salt
fresh cracked black pepper
Cut the halibut into 1/2″ pieces and place in a shallow dish. Pour the lime juice over the fish and stir to coat completely. The lime juice should cover the fish. Cover the dish with plastic wrap and refrigerate for 3 hours, stirring halfway through, until the fish pieces are opaque through to the center.
Pour off a bit of the lime juice from the fish, leaving just a small amount. Add in the grapefruit pieces, red onion, jalapeños, cilantro, salt, and pepper. Stir to combine. Serve with plantain chips or tortilla chips.
Makes 4-6 servings.
3 tablespoons coconut oil
sea salt
Preheat the oven to 400º F. Peel the plantains and thinly slice, using a mandoline if possible. Set aside.
In a large saucepan, melt the coconut oil over medium heat. Turn off the heat once the coconut oil is completely melted. Toss the plantain pieces in the coconut oil to lightly coat. Spread in a single layer on baking sheets and sprinkle with sea salt.
Bake for 16-18 minutes, flipping the chips and rotating the baking sheet halfway through the cooking time. Remove from the oven, sprinkle with a bit more sea salt, and allow to cool. Serve warm or cool.
Makes approximately 4 cups plantain chips.
This was beautifully written, thank you. I also need to have a Spring Break and I’ve been itching to try making a ceviche.
Thank you. That is so kind of you to say, and I find ceviche takes all your cares away.
Oh, girl, this looks soooo good. I love the combination!
These plantain chips look so good, great idea. Love the ceviche too!
Oh Shaina, this is making me miss Mexico! My sister fried up plantains and served them with a dollop of crema. Mmm. Love your take on this dish and how you showcased the ingredients.
I suppose that means I’m doing something right then.
Oh yes… I’m a fan. This looks so wonderful (and pescatarian… woot!!!)
I have never done Spring Break either. Not that I had great responsibility or anything, I was just not cool enough. I did LIVE in Florida for a year and happened to witness some Spring Breakers, but even then I went home before 10:00pm and read a sappy romance novel. I like your dish… its way outside my comfort zone!, but I think it would taste amazing.
I’m diggin this.
The plantain chips look amazing!
Love this Shaina…and I totally get the snowy spring break. We usually jump in the car and head south for a few days just to get a little reprieve. I need to find plantains because this is SOO up my alley. LOVE.
I love plantains! What a great idea to pair them with ceviche, just perfect!
I don’t do ceviche but will definitely try the plantain chips.
What’s sadder: not going on spring break, or going on spring break WITH YOUR PARENTS? Yep, I hung out with my dad for most of my college spring breaks. At least we ate some good food. (None of which was ceviche, but I was uncouth and unwise to the awesome pairing of grapefruit and seafood back then.)
I love the idea of grapefruit in ceviche! Love the plantain chips too! 🙂
My sister and brother-in-law went on their belated honeymoon to Alaska last summer. They brought back fresh caught halibut. To die for. I love this combination of flavors and can’t wait to try the plantain chips.
Love the grapefruit and the plantain chips sound like the perfect addition.
You just made my husband a very happy man, he’s been all about plantain chips lately. I need to make him these.
This is so pretty Shaina! We must both have grapefruit on the brain. 🙂
this looks heavenly!!!
What a fun recipe! I am ready for warm weather now!
This dish looks absolutely delightful. And you know I’m with you this week, with nowhere to be during spring break, except hanging out in bagel shops. 😉
My kids love ceviche – and I love the idea of grapefruit in this one + the plantain chips for dipping.
that’s it! I’m coming to your house to eat!
My gosh, the chips sound incredible!!
this looks super-delicious.
I am loving all the flavors in this recipe! Yum!
This looks amazing! I love ceviche, and plantain chips would compliment it perfectly!
Yum! I’m obsessed with ceviche! This recipe looks delicious. I recently just started my own food blog and always love checking out other food blogs for inspiration. Great blog!
looks pretty!
Such a beautiful dish! And yes, let us hope the weather turns quickly!
Looks stunning. The flavor combinations sound great!
This looks so refreshing and perfect for spring! Thanks for sharing!
The chips so amazing.. That’s my favorite.