Blue Cobia Ceviche with Avocado, Tomatillo-Cilantro Essence, and Crisp Plantain Chips


Chef: Alex Flores

Cook time 4-6.5 hr

Serves: 4-6 people



Blue Cobia Ceviche

  • 1 pound Blue Cobia, diced into 1/4-inch cubes

  • 1/4 cup fresh orange juice 

  • 1/2 cup fresh lime juice

  • 1/4 cup fresh lemon juice

  • Generous pinch coarse salt 

Tomatillo-Jalapeño Sauce

  • 1/2 cup chopped yellow onion

  • 1 small clove garlic, minced 

  • 1 tablespoon extra-virgin olive oil 

  • 1/2 jalapeño, thinly sliced with seeds

  • 3 tomatillos, sliced 

  • 1 cucumber, peeled and coarsely chopped

  • 1/2 cup chopped cilantro

  • Coarse salt, to taste 

Plantain Chips:

  • Vegetable oil, for frying

  • 1 green plantain, peeled

  • Juice of 1 lime

  • Coarse salt, to taste

For Serving:

  • Blue Cobia ceviche, drained 

  • 1 Roma tomato, seeded and finely chopped 

  • 1/2 cup finely chopped cucumber, peeled and seeded 

  • 1/4 cup chopped cilantro, divided

  • 2 tablespoons extra virgin olive oil, divided

  • Juice of 2 limes, divided  

  • Coarse salt, to taste

  • 1 Haas avocado, finely chopped

  • 2 tablespoons yellow onion, finely chopped

  • 4 julienned radishes, for garnish

  • 1 thinly sliced red jalapeño, for garnish

  • Micro-cilantro, for garnish 


Instructions for Blue Cobia Ceviche:

  1. Mix together ingredients in a glass bowl, stirring to coat fish. Cover and refrigerate 4 to 6 hours.  

Instructions for  Tomatillo-jalapeño sauce:

  1. Sauté onions and garlic in olive oil in a medium saucepan over low heat. Add jalapeños and tomatillos cover with water and simmer until tomatillo is tender, 3 to 4 minutes. Remove from heat, cool and drain.  

  2. Puree mixture with cucumber and cilantro in a blender. Strain through a fine strainer and season with salt. Refrigerate until ready to serve.  

Instructions for Plantain Chip:

  1. Preheat 1 inch of oil in a deep-sided skillet over medium-high heat to 350˚F. 

  2. Slice plantains into 1/8-inch-thick rounds.  

  3. Add to oil in batches and fry until golden, about 1 minute per side. Remove from oil and drain on paper towels.

  4. Spritz with lime juice and season with salt.

Instructions to serve:

  1. Drain ceviche and stir together with tomato, cucumber, half of chopped cilantro, 1 tablespoon olive oil, juice of 1 lime, and salt in a mixing bowl. 

  2. In another bowl, mix avocado, onion, remaining chopped cilantro, remaining lime juice, remaining olive oil, and salt.

  3. To serve, spoon 3 to 4 tablespoons of tomatillo-jalapeño sauce onto each plate. Top each with equal amounts of avocado salad, then ceviche. Garnish with radishes, jalapeño slices, and micro cilantro.

  4. Serve with crispy plantains and lime wedges.