Guineos en Escabeche (Pickled Unripe Green Bananas)

Prepare the escabeche by heating a large-sized saucepan on the stovetop over medium heat. When pan is hot, pour in a little bit of olive oil for sautéing. When oil is hot, toss in sliced red onion and minced garlic. Sauté for 3–5 minutes while continuously stirring.

Slowly pour in olive oil and apple cider vinegar. Add olives, bay leaves, 1 teaspoon salt, and the black peppercorns. Stir and reduce heat to simmer. Set aside for 50 minutes.

Heat a large pot to medium-high heat. Cut the tips of the unripe bananas and add to the large pot with the skin still on. Add water, slightly covering the bananas. Add remaining salt into the water. Remove bananas from the water when the skin begins to split. Peel the skin off of the bananas when they cool off.

Cut the bananas into 1-inch slices and place into a large food storage (preferably glass). Pour escabeche over the sliced bananas and mix in avocados. Store in the refrigerator for at least 12 hours before serving. Serve garnished with cilantro.