Barramundi Ceviche with Corn and Tomatoes

Cook time:
Serves 4 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,
Recipes Where to Buy
Light and Lean

Barramundi Ceviche
with Corn and Tomatoes

  • 20m prep
  • 30m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs With Lime Cocktail

  • Perfect for Hot Summer

  • Perfect for Parties

Ingredients

2 sweetcorn cobs
shucked
cup red onion
diced
1 jalapeno pepper
minced, seeds removed for less heat
1 cup tomato
diced
¾ cup fresh lime juice
from about 5 medium limes
¾ teaspoon salt
plus more for plantains
1 pound The Better Fish® Barramundi Skinless Fillets
2 tablespoons cilantro (coriander herb)
minced
1 green plantain
unripe
vegetable oil
frying
Servings

Nutrition per serving

Calories 262.44kcal 13%
Fat 6.08 9%
Carbs 33.25 13%
Sugars 10.43 12%
Protein 20.08 40%
Sodium 467.77mg 23%
Fiber 3.45 12%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 262.44kcal 13%
Fat 6.08 9%
Saturated Fat 1.16 6%
Monounsaturated Fat 1.48 148%
Polyunsaturated Fat 1.5 150%
Carbs 33.25 13%
Fiber 3.45 12%
Sugars 10.43 12%
Protein 20.08 40%
Cholesterol 42.81mg 14%
Sodium 467.77mg 23%
Calcium 23.81mg 3%
Magnesium 10.72mg 3%
Potassium 689.27mg 20%

% Daily Value*

Iron 0.46mg 3%
Zinc 0.17mg 2%
Phosphorus 23.65mg 3%
Vitamin A 206.35mkg 26%
Thiamin B1 0.03mg 3%
Riboflavin B2 0.02mg 1%
Niacin B3 0.44mg 3%
Vitamin B6 0.07mg 5%
Folic Acid B9 16.17mkg 8%
Vitamin B12 0mkg 0%
Vitamin C 31.33mg 39%
Vitamin D 7.65mkg 153%
Vitamin E 0.9mg 8%
Vitamin K 10.24mkg 14%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
8.4 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 3.45   12% DV
Protein 20.08   40% DV
Calcium 23.81mg   3% DV
Magnesium 10.72mg   3% DV
Potassium 689.27mg   20% DV
Iron 0.46mg   3% DV
Vitamin A 206.35mkg   26% DV
Vitamin C 31.33mg   39% DV

Nutrients with negative impact

Saturated Fat 1.16   6% DV
Carbs 33.25   13% DV
Sugars 10.43   12% DV
Cholesterol 42.81mg   14% DV
Sodium 467.77mg   23% DV

A great addition to any party. A summer favorite, this dish is sure to impress and pairs perfectly with a side of fresh plantain chips.

Instructions

Step 1
Bring a medium pot of water up to a boil and drop in the corn. Cook for about 3 minutes, then remove and allow to cool completely. Once cool, use a knife to remove the kernels from the cob, then place them in a large mixing bowl. Add the red onion, jalapeño, tomatoes, lime juice and salt, then mix to combine.
Step 2
Blot the barramundi fillets with paper towels to absorb any excess moisture. Use a very sharp knife to carefully remove the bloodline from the center of each fillet, then slice in half lengthwise. Thinly slice the barramundi crosswise, against the grain, and add to the bowl along with the cilantro.

Toss to combine, then place in the refrigerator for 15-30 minutes, depending on your preferred level of “doneness.” Be sure to check the ceviche and give it a mix every so often. As the fish marinates in the lime juice it will develop more of a “cooked” texture, and will begin to deteriorate after a few hours.

Step 3
While the ceviche is marinating, use a mandoline or sharp knife to thinly slice the plantain lengthwise into long strips. Heat about 1 inch of vegetable oil in a large saute pan with high sides over medium-high heat.

When the oil is hot, drop in a few slices of plantain at a time and fry until golden brown and crisp, turning over once if necessary. Transfer to paper towels to drain, then sprinkle with salt while still hot. Repeat with the remaining slices.

Step 4
Serve the chilled ceviche with the plantain chips. Be sure to keep the ceviche cold, and consume within 3 hours of making.
Suggested sides
  • Roasted
    Vegetables
CHEF TIP

Use leftover scraps in soups, sandwiches, and mayo-based sauces.

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