Shrimp Ceviche with Fried Plantain Cups

Shrimp Ceviche with Fried Plantain Cups

Shrimp Ceviche with Fried Plantain Cups

 

Ceviche

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup lime juice
  • 1 1/2 diced seeded roma tomatoes, about 6 to 8
  • 1/2 cup finely chopped red onion
  • 1/3 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 small serrano chiles, finely chopped

Bring 1 quart water to a boil and add shrimp and cook shrimp about 5 minutes.  Drain shrimp.  Once shrimp is cool enough to handle transfer to a cutting board and shop into 1/2-inch pieces.

In a glass bowl combine shrimp, lime juice, onion, tomato, salt, sugar, serrano chiles, oil and cilantro.   Mix well and refrigerate for one hour.  Serve over Fried Plantains Cups.

Green Plantains

Green Plantains

Fried Plantains

  • 3 plantains
  • salt
  • vegetable oil for frying

Using a pairing knife, cut both ends of the green plantains.  Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces.  In a deep frying pan heat oil to 275 degrees add plantain and fry, for two minutes on both sides.  Transfer to paper towel and let cool slightly

Spray tostonera with non-stick spray.  Place plantain piece on flat indentation to make chips, close the tostonera and press.  With a fork remove the plantain cups and return them to the hot oil for another two minutes.  Salt to taste and serve immediately.

Shrimp Ceviche with Fried Plantain Cups

Shrimp Ceviche with Fried Plantain Cups