3cmSuperValu Fresh Ginger
peeled and roughly chopped
1 - SuperValu Mango
semi-ripe, peeled and finely diced
For the Chifles
or other flavourless oil
To make the chifles, use a mandolin to cut the plantain into very fine slices. If you don't have a mandolin, you can cut the plantain into fine discs using a sharp knife or the slicer side of a box grater.
Heat enough rapeseed oil in a frying pan so there is about 1cm of oil. When the oil is hot, deep-fry the plantains until they are golden brown. Using a slotted spoon, transfer to a plate lined with kitchen paper to absorb any excess oil.
To make the ceviche, place the ginger, garlic and coriander in a small bowl with the lime juice and 1/2 teaspoon sea salt and mix to combine. Place in the fridge while you prepare the rest of the ceviche.
Rinse the onion slices under the cold tap, then let them soak in iced water for 5 minutes. Pat dry thoroughly with kitchen paper and place in the fridge.
Place the fish in a stainless steel or glass bowl and sprinkle over a good pinch of sea salt, mixing to get it evenly salted. Sea salt is better suited for curing than table salt. Mix in the onion and chillies.
Strain the lime juice through a fine mesh sieve to seperate out the solids, then pour the juice over the fish. Mix well, then add the mango and adjust the salt to your taste. You may not need all the mango, depending on how sweet you want your ceviche to be.
Let the fish marinate for 10 minutes, then serve immediately with the chifles on the side.