Ono Ceviche on Crisp Platacone

This tasty ono ceviche appetizer was served at the 2010 ‘Aipono Awards Gala.

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Recipe by Chef Kyle Kawakami, Maui Culinary Academy instructor

ono cevicheCeviche

  • 1/2 lb. Hawai‘i Island pole-caught ono (wahoo), diced
  • 1/4 c. red bell pepper, diced
  • 1/4 c. yellow bell pepper, diced
  • 1/4 c. red onion, diced
  • 1 jalapeño, minced
  • 1 lemon, zested and juiced
  • 1 lime, zested and juiced
  • 2 Tbsp. honey
  • kosher salt, to taste
  • fresh cracked black pepper, to taste

Crisp Platacone Chip

  • 2 green plantains, peeled and cut in 1″ pieces
  • 1/2 gal. canola oil, for deep frying
  • kosher salt, to taste

Chipotle Sour Cream

  • 8 oz. sour cream; 7 oz. canned chipotle
  • peppers in adobo sauce, minced

Technique

Mix ceviche ingredients well and chill 1 hour to allow flavors to blend and citric acid to start cooking the fish. Blend chipotle sour cream ingredients. Heat oil in heavy pot to 350°. Fry plantain chips 2–3 minutes, until golden brown, then remove and drain on paper towel. Place plantain on cutting board and use a spatula to press plantain chip flat. Fry again until crisp, 3–5 minutes. Drain and season with salt.

Plate

Spread chipotle sour cream on each platacone and top with 1 Tbsp. of ceviche mixture. Garnish with microgreens or chopped fresh cilantro.


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