Pescatarian Cilantro-Lime Plantain Tostones
Crispy, golden, and finished with a bright herby drizzle, these tostones are the kind of snack or side dish that disappears from the plate before you even sit down. Green plantains get fried in coconut oil, smashed flat, then fried again until the edges are deeply caramelized and shatteringly crisp — that double-fry technique is what separates a truly great tostone from a mediocre one. The cilantro-lime drizzle whisked together with fresh garlic, turmeric, and a hint of ginger takes the whole thing somewhere unexpected, adding a punchy, citrusy finish that cuts right through the richness. Every ingredient here is naturally plant-based and seafood-free, so this fits effortlessly into a pescatarian spread without any substitutions or workarounds. Serve them straight from the skillet while they're still hot, because tostones wait for no one.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil, plus more as needed
- ¾ tsp fine sea salt, divided
For the cilantro-lime drizzle
- ¼ cup fresh cilantro leaves, finely chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, finely grated
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Whisk together the cilantro, lime juice, olive oil, grated garlic, turmeric, and ginger in a small bowl until combined. Set aside.
- 2
Melt the coconut oil in a large skillet over medium-high heat until shimmering and a plantain round sizzles immediately on contact.
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