Guineítos en Escabeche
Boiled green bananas marinated cold in a tangy vinegar, olive oil, and onion dressing, served as a bright side dish or appetizer. It's a refreshing counterpoint to the island's richer fried and roasted foods.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Medium pot
- •Large bowl or jar
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 7
- carbs
- 30
- protein
- 2
- calories
- 180
Instructions
- 1
Boil the green bananas in salted water until just tender. Cook for about 15-20 minutes.
- 2
Drain the water and let the bananas cool slightly. Slice them into rounds.
- 3
Whisk the olive oil, vinegar, garlic, bay leaf, peppercorns, and salt together in a bowl.
- 4
Add the sliced bananas and red onion to the dressing. Toss gently until well coated.
- 5
Cover the bowl and refrigerate for at least 3 hours, or ideally overnight.
- 6
Serve the dish cold or at room temperature.
Chef's tips
Marinate for a few hours or overnight so the bananas soak up all the tangy vinegar flavor.
Storage
Refrigerate in the marinade up to 5 days.
Reheating
Not applicable, served cold or at room temperature.
Common mistakes to avoid
- •Boiling the bananas for too long until they become mushy
- •Serving immediately without marinating, which keeps the flavors from developing
Serving suggestions
Cooked Guineítos en Escabeche?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Puerto Rico
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
