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    The South Beach
    1 bite · 2 chews

    The South Beach

    Citrus ceviche in a crispy plantain cup with cilantro

    Ocean-fresh flavors kissed by tropical sun

    The Story

    Miami's food scene is a kaleidoscope of Latin American, Caribbean, and coastal influences — and ceviche sits at its vibrant heart. From the cevicherías of Brickell to the beachside stands of South Beach, fresh-caught fish 'cooked' in citrus juice is the city's signature move. Served in a golden plantain cup, this bite captures the sun, the salt air, and the effortless glamour of Miami's waterfront.

    Prep: 40 minYield: 12 pieces

    Ingredients

    • 8 oz fresh white fish, diced
    • Lime and orange juice
    • Red onion, diced
    • Jalapeño, minced
    • Cilantro
    • Ripe plantains
    • Sea salt

    Preparation

    1. 1.Cure diced fish in citrus juice for 30 minutes.
    2. 2.Mix with red onion, jalapeño, and cilantro.
    3. 3.Slice plantains thin and fry into cup shapes.
    4. 4.Fill plantain cups with ceviche and serve chilled.

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