Ceviche de Pescado con Plátano Maduro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Ceviche de Pescado con Plátano Maduro take to make?

Total time is about 45 minutes (35 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ceviche de Pescado con Plátano Maduro?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Ceviche de Pescado con Plátano Maduro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ceviche de Pescado con Plátano Maduro for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ceviche de Pescado con Plátano Maduro?

Ecuadorian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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