Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)•
June 17, 2025
In a blender, combine lime juice (½ cup), fish stock (2 cups), garlic (2 cloves), ginger (1 Tbsp), cilantro (½ cup), and salt (1 pinch).
Blend until smooth.
Strain through a fine mesh sieve and chill until ready to use.
In a large bowl, toss diced fish (5 lb) with salt (1 Tbsp) and pepper (1 tsp).
Add small diced red onions (1 ½ cups), yellow peppers (1 ½ cups), and green peppers (1 ½ cups).
Pour the lime juice (2 ½ cups) and the Leche de Tigre (1 cup) over the fish and vegetables.
Gently mix and marinate in the refrigerator for 10–15 minutes, or until the fish firms up and turns opaque.
Taste and adjust seasoning if necessary.
Peel the plantains (4) and slice lengthwise into thin strips using a mandolin.
If not frying immediately, keep the strips submerged in salted water to prevent oxidation.
Heat oil to 325 °F.
Pat plantain strips dry if using water. Fry in batches until golden and crisp, about 1 minute per side.
Remove and drain on paper towels. Season lightly with salt while hot.
Spoon about 2 oz of ceviche onto small platters or bowl.
Garnish with a few pieces of fresh cilantro and a crispy plantain strip alongside.
Serve immediately while the plantain strips remain crisp and the ceviche is chilled.
Subscribe to get my new recipes delivered to your inbox
