Guineos en Escabeche is a delicious salad of marinated green bananas, perfect all year round and very easy to prepare! The word “guineos” is often used in the Caribbean islands (mainly in Puerto Rico) to refer to “bananas”. But these aren’t your usual Chiquita brand bananas; they are a bit smaller than Chiquita bananas. However, the size is the only difference between the two.
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- 1 whole Red onion, sliced into half moons
- 6 cloves minced garlic
- 2 cups Olive oil
- 1 cup apple cider vinegar
- 8 whole spanish olives
- 2 bay leaves
- 2 teaspoons Fine salt
- ½ teaspoon Black peppercorns
- 10 whole green bananas
- ½ Avocado, diced
- Cilantro for garnish
Preparation
Prepare the escabeche by heating a large saucepan on the stove over medium heat. When the pan is hot, pour a little olive oil to fry. When the oil is hot, stir in the minced red onion and minced garlic. Sauté for 3 to 5 minutes, stirring continuously.
Slowly pour in olive oil and apple cider vinegar. Add olives, bay leaves, 1 teaspoon salt and black peppercorns. Stir and reduce heat to simmer. Let stand 50 minutes.
Heat a large saucepan over medium-high heat. Cut the tips off the unripe bananas and add them to the large pot with the skins still on. Add water, slightly covering the bananas. Add the remaining salt to the water. Remove the bananas from the water when the skin begins to split. Remove the skin from the bananas when they cool.
Cut the bananas into 1-inch slices and place them in a large (preferably glass) food storage. Pour the escabeche over the banana slices and stir in the avocados. Store in the refrigerator for at least 12 hours before serving. Serve garnished with cilantro.
