I bought two plantains last week on a whim and finally decided I needed to cook them last night and I found your recipe and I fell in love. What a simple, fantastic recipe. It's going in my permanent recipe book.
Did a tweak or two while making this recipe ~ Used just half a SMALL hot red pepper, included a LARGE clove of garlic & at the end, seasoned it with some lemon pepper! AND, it all came together very nicely! We enjoyed the combination of flavors in this unusual salad & intend to keep this recipe around! Thanks for sharing it! [Made & reviewed while touring Africa on Zaar's World Tour 4]
This is, um, different. Some folks are delighted by such a new combination of flavors, some folks find it just too strange. I used less oil, since in general I don't like oily salads, with extra lime juice. It is important to have enough marinade, as that cuts the heavy sweetness of the plantain. The plantains do need to cool, at least to room temperature or even chilled. You can use other pepper combinations, for variations in flavor or in appearance. If you're pushed for time, just chop everything up, but if you have time, careful knife work can give this a really nice presentation.
When my mother made this salad, I was skeptical, but it was very tasty. She omitted the hot pepper for the kids (we sprinkled powdered cayenne on for the adults). The sweetness of the plantains balanced out the pungency of the lime juice and olive oil on the veggies. It was a nice cool summer salad. We served it with plain old hamburger steaks, and it really dressed them up. I think it would also be good with fish. We are always looking for a use for plantains (as we live in Panama and have an abundance), and I have added this recipe to our collection. The only reason I gave it four stars was that my husband wasn't too crazy about it.