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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