FOR THE CEVICHE
Combine all ingredients together in a food safe container and refridgerate for one hour. Stir all the ingredients and recover. Let sit for 3-4 hours to allow flavors to blend and provide maximum flavor.
FOR THE GAZPACHO SAUCE
Combine all ingredients into a large food safe bucket and place into cooler to marinate overnight. The next day remove from cooler and blend ingredients using a hand held immersion blender. Season with salt and pepper. Serve cold.
FOR THE BANANA PUREE
In a deep sauce pot, quickly sauté the ginger and jalepenos. Lower heat and sprinkle in the allspice and turmeric. Continue to cook for one minute, add bananas and deglaze with rum. Next add water. Place mixture into blender and blend till smooth. Serve cold.
FOR THE GARNISH
1 each plantain, peeled and cut into thin strips, and fried