Ceviche de Pescado con Plátano Maduro

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant coastal dish featuring fresh fish cured in citrus, served with sweet fried plantains for perfect balance. This Ecuadorian-inspired seafood recipe, ready in about 45 minutes, pairs white fish fillet, fresh lime juice, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 10 min Serves 2 Ecuadorian cuisine 480 cal/serving

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Ingredients

12 oz white fish fillet
1/2 cup fresh lime juice
1/4 cup, finely diced red onion
2 tbsp ají amarillo paste
2 medium ripe plantains
2 tbsp olive oil
1/2 tsp sea salt
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Cut 12 oz white fish fillet into 1-inch cubes and place in a non-reactive bowl. Add 1/2 cup fresh lime juice, 1/4 cup finely diced red onion, 2 tbsp aji amarillo paste, and 1/2 tsp sea salt. Gently toss to coat, cover, and refrigerate for 30 minutes until fish turns opaque and firm.
Step 2: While fish cures, slice 2 medium ripe plantains into 1/2-inch rounds. Heat 2 tbsp olive oil in a skillet over medium heat. Add plantain slices and cook for 4-5 minutes per side until golden brown and caramelized, turning gently with a spatula.
Step 3: Remove ceviche from refrigerator, discard excess liquid, and fold in 2 tbsp chopped cilantro. Serve immediately with hot fried plantains on the side.