• 6servings
  • 112minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B3, B6, H, C, E, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 quarts peanut oil

  2. 1 green plantain, peeled, cut in

  3. 1/2 crosswise, and very thinly sliced lengthwise

  4. 1/4 cup kosher salt, plus more for seasoning

  5. 1 pound medium shrimp, peeled and deveined

  6. 2 lemons, juiced

  7. 2 limes, juiced

  8. 2 oranges , juiced

  9. 1 cup cucumber , peeled, seeded and diced into 1/4-inch pieces

  10. 1/2 cup red onion, finely chopped

  11. 2 serrano chiles , seeded and finely chopped

  12. 1 cup seeded and diced tomatoes

  13. 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces

  14. 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish

  15. 1/4 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Set a large, 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil . Heat the oil to 350 degrees F. Fry the plantains in two batches until golden brown and crispy, about 2 minutes. Transfer to a paper towel lined platter and season lightly with salt.

  2. Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup of salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.

  3. Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl. Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.

  4. Stir the tomato, avocado , chopped cilantro, and olive oil into the shrimp mixture. Allow it to sit at room temperature for 30 minutes before serving.

  5. To serve, divide the ceviche between 6 chilled martini glasses, garnish with 3 fried plantain strips and cilantro leaves.


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