Barramundi Ceviche with Corn Tomatoes
Ingredients
- 2 ears corn, shucked
- 1/3 cup diced red onion
- 1 jalapeño, minced (seeds removed for less heat)
- 1 cup diced fresh tomatoes
- 3/4 cup fresh lime juice, from about 5 medium limes
- 3/4 teaspoon salt, plus more for plantains
- 1 pound skinless barramundi fillets
- 2 tablespoons fresh cilantro, minced
- 1 unripe green plantain
- vegetable oil for frying
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