dairy-free-adaptable · Dinner
Crispy Lime Fish Cakes with Ceviche
Tangy Fish Tacos in Curacao Pastry · Ceviche Pastechi
Ecuadorian lime-cured sea bass ceviche brightened with aji amarillo and red onion, piled into golden Curacaoan pastechi shells brushed with allspice and nutmeg, finished with cilantro and crispy plantain chips.
$$$
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
780Calories
42gProtein
32gFat
82gCarbs
12gSugar
5gFiber
920mgSodium
95mgChol
Goes well with
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local
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international
Instructions
1
Prep
Pat sea bass dry and cut into 1cm cubes. Juice 4 limes and cut the remaining 2 into wedges. Finely mince aji amarillo and garlic. Thinly slice red onion into half-moons. Dice tomatoes. Peel cucumbers and dice. Pick cilantro leaves. Whisk allspice, nutmeg, paprika, and 0.5 tsp salt in a small bowl to make pastechi spice.
2
Build 1
Toss sea bass cubes with lime juice, half the aji amarillo, garlic, 1 tsp salt, and sugar in a glass bowl. Press fish under the liquid and chill in the fridge 15 minutes while you bake the pastechi shells.
3
Build 2
Whisk flour, 0.5 tsp salt, and half the pastechi spice in a bowl. Rub in cold butter with fingertips until the mix looks like coarse sand. Stir in egg yolks and ice water with a fork until a shaggy dough forms. Knead 60 seconds until smooth, wrap, and rest in the fridge 10 minutes. Preheat oven to 400°F.
4
Bake
Roll dough on a floured surface to 3mm thickness. Cut 6 discs roughly 14cm across. Fold each disc in half over a small bowl to create a taco-style shell, press the edges to hold the shape, and lay seam-side down on parchment-lined sheet pans. Whisk egg with milk and brush over the pastry. Dust with remaining pastechi spice. Bake 18–20 minutes until deep gold and crisp.
5
Sear
Heat neutral oil in a medium skillet over medium-high 60 seconds. Cut plantains into 3mm-thin diagonal slices. Fry plantain chips in batches 90 seconds per side until deep gold and crisp at the edges. Drain on paper towels and salt lightly.
6
Build 3
Stir red onion, tomatoes, cucumbers, remaining aji amarillo, and remaining 0.5 tsp salt into the cured fish. Taste and adjust salt and lime off the heat.
7
Plate
Cool pastechi shells 5 minutes on the rack until firm but still warm. Pile ceviche generously into each shell, scatter cilantro across the top, lay plantain chips alongside, and serve with lime wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) skinless sea bass fillet
- 6 fresh limes
- 2 fresh aji amarillo chili
- 1 small red onion
- 2 small Roma tomatoes
- 2 small Persian cucumbers
- 2 garlic cloves
- 2 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp sweet paprika
- 2 tsp kosher salt
- 2 tsp granulated sugar
- 300g (2.5 cups) all-purpose flour
- 150g (10 tbsp) cold unsalted butter
- 2 large egg yolks
- 120ml (1/2 cup) ice water
- 1 large egg
- 2 tbsp whole milk
- 2 ripe yellow plantains
- 90ml (1/3 cup + 1 tbsp) neutral oil
- 20g (2/3 cup) cilantro leaves