I wanted to make a savory banana split, and to incorporate some of the history of the banana. The original banana republics were Guatemala and Hondurus. This is what I came up with — 3 big scoops of ceviche with fried green plantains on either side. There are 4 separate elements to this recipe but none take very long.
Ceviche 1: Guatemala
- 1/2 pound shrimp, cleaned and raw
- 2 hard tomatoes, not mushy, cubed
- 1/2 red onion, sliced thin
- 1/2 ripe avocado
- 3 limes
- small handfuls of fresh cilantro and mint leaves
- 1 tbsp Garlic powder
- Salt and pepper to taste
- 1/2 sliced jalapeno
Gently poach the shrimp and allow to cool. Marinate the ingredients together for 4-6 hours.
- 1 cup dried unsweetened coconut
- 6 oz coconut milk
- 1/4 cup freshly squeezed lime juice
- 1.5 tablespoons nuoc mam (Vietnamese fish sauce)
- 1 tablespoons minced fresh ginger
- 1/2 jalapeno pepper, stem removed (do not remove seeds)
- 1/2 pounds tuna steak, cut into 1/4-inch dice
- 3 tablespoons finely chopped cilantro
- 2 tablespoons finely sliced scallions
- 1/2 cup seeded and finely diced red bell pepper
- Mix together the coconut milk, lime juice, nuoc mam, ginger, jalapeno and sugar, and add the Tuna and let it sit breifly, then toss with the coconut strips, cilantro, scallions and chives and red bell pepper.
- 1 banana
- 1/2 avocado
- 1/2 jalapeno
- 1/4 cup crumbled queso fresco
- 1/4 cup sliced red onion
- fresh cilantro
- 1/4 cup lime juice
Slice the banana, chop the avocado, jalapeno and onion, stir together with lime juice, crumble cheese and gently mix in, top with cilantro. This was actually my favorite one!
- 2 green plantains
- Oil for frying
Use a mandoline or a very sharp knife to cut slices of plantain the long way, making 2-D banana shapes as you go. Take the full slices only, and gently fry, dry, and then briefly fry again when getting ready to serve.
I made one gigantic “split,” with large circles of ceviche with plantain chips on either side and way more chips for dipping on the side.