Ceviche with Crispy Plantains Recipe

Name: Ceviche with Crispy Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Chilean sea bass fillets (about 1 pound), cut into 1/2-inch pieces; 1/2 pound scallops, halved or quartered, if large; 1/2 pound large shrimp, peeled and deveined, tails removed; 1 jalapeno pepper, seeded and chopped; 1 small red onion, chopped; 1 small bunch fresh cilantro, leaves chopped; 1 orange, juiced; 1 lemon, juiced; 2 limes, juiced; 1/2 cup chopped red bell pepper; 1 fresh poblano pepper, seeded and chopped; 2 tablespoons olive oil; 2 green plantains, peeled and shredded

Servings: persons

2 Chilean sea bass fillets (about 1 pound), cut into 1/2-inch pieces
1/2 pound scallops, halved or quartered, if large
1/2 pound large shrimp, peeled and deveined, tails removed
1 jalapeno pepper, seeded and chopped
1 small red onion, chopped
1 small bunch fresh cilantro, leaves chopped
1 orange, juiced
1 lemon, juiced
2 limes, juiced
1/2 cup chopped red bell pepper
1 fresh poblano pepper, seeded and chopped
2 tablespoons olive oil
2 green plantains, peeled and shredded

1
In a large bowl, combine the seafood with all ingredients except for the olive oil and the plantains.
2
Gently stir to combine and coat the seafood with the juices.
3
Cover and refrigerate for at least 6 hours.
4
In a large saute pan over medium heat, add 2 tablespoons olive oil and drop 1 1/2 tablespoon portions of shredded plantains into the oil.
5
Cook each portion until golden brown, turning once.
6
Using a fork, remove the plantains from the oil to paper towels.
7
Serve a chilled portion of the ceviche with some crispy plantains on top.
8
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results..

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Chilean sea bass fillets (about 1 pound), cut into 1/2-inch pieces, 1/2 pound scallops, halved or quartered, if large, 1/2 pound large shrimp, peeled and deveined, tails removed, 1 jalapeno pepper, seeded and chopped, and more.

Yes, Ceviche with Crispy Plantains falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche with Crispy Plantains

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