Fried Green Plantains with Shrimp Ceviche Recipe

Name: Fried Green Plantains with Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts peanut oil; 1 green plantain, peeled, cut in 1/2 crosswise, and very thinly sliced lengthwise; 1/4 cup kosher salt, plus more for seasoning; 1 pound medium shrimp, peeled and deveined; 2 lemons, juiced; 2 limes, juiced; 2 oranges, juiced; 1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces; 1/2 cup red onion, finely chopped; 2 serrano chiles, seeded and finely chopped; 1 cup seeded and diced tomatoes; 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces; 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish; 1/4 cup extra-virgin olive oil

Servings: persons

2 quarts peanut oil
1 green plantain, peeled, cut in 1/2 crosswise, and very thinly sliced lengthwise
1/4 cup kosher salt, plus more for seasoning
1 pound medium shrimp, peeled and deveined
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
1/2 cup red onion, finely chopped
2 serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil

1
Set a large, 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil.
2
Heat the oil to 350 degrees F. Fry the plantains in two batches until golden brown and crispy, about 2 minutes.
3
Transfer to a paper towel lined platter and season lightly with salt.
4
Place a 1-gallon stockpot over high heat and fill with 2 quarts of water.
5
Season the water with 1/4 cup of salt and bring to a boil.
6
Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat.
7
Let the shrimp sit until just cooked through, about 3 minutes.
8
Remove the shrimp from the water and place on a sheet pan to cool.
9
Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl.
10
Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles.
11
Refrigerate for 1 hour.
12
Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture.
13
Allow it to sit at room temperature for 30 minutes before serving.
14
To serve, divide the ceviche between 6 chilled martini glasses, garnish with 3 fried plantain strips and cilantro leaves.

615

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 quarts peanut oil, 1 green plantain, peeled, cut in 1/2 crosswise, and very thinly sliced lengthwise, 1/4 cup kosher salt, plus more for seasoning, 1 pound medium shrimp, peeled and deveined, and more.

Yes, Fried Green Plantains with Shrimp Ceviche falls under the Seafood 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.

Fried Green Plantains with Shrimp Ceviche

How did you like this recipe?

Frequently Asked Questions