Ceviche With Tostones Recipes
CEVICHE WITH TOSTONES
Ceviche is one of the best summer meals! It is fresh and so flavourful! Ceviche is essentially diced fish cooked in the acidic juice of limes and mixed with freshly chopped veggies. It can also be made with fresh shrimp for those that prefer other types of seafood. Whatever yo...
Provided by Nadia Boachie
Categories Main Dishes
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon (see video).
- Dice fish and place into a large glass or non-metal mixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over fish. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours or until no longer translucent, stirring halfway through).
- Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy-bottomed pan.
- Chop avocado, tomatoes, red onion, jalapeño and cilantro.
- Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon -- this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.
- When fish is finished marinating, add avocado, tomato, red onion, jalapeño and cilantro to the bowl.
- Sprinkle with sea salt and serve immediately with ceviche.
- Add 1/4 teaspoon black pepper and gently stir to combine. Lastly, stir in 1 cup Clamato juice, mixing just to combine. Serve with prepared tostones.
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- Tostones need to be fried twice, here are the steps you should follow: In a frying pan, heat the oil on medium heat and fry the sliced plantains, being careful to not brown them. Place them on a plate covered with paper towel. Place the sliced plantains on a cutting board and press down with the bottom part of a cup, plate or glass. They should be about a 1/4 inch thick, without breaking apart. Set them aside.
- Meanwhile, cook the shrimp in boiling water seasoned with salt and pepper for about three minutes or until they change color. Drain and place them in a bowl with the lemon juice, jalapeño pepper, tomato, olives – save some for topping – and the cilantro. Season the mixture to taste, adding a bit more salt or jalapeño, if needed. Let marinate for a few minutes.
- Join two or three tostones to make a bigger one, giving them a little concave shape to resemble a basket and fry them in hot oil until golden-brown. For this last step you can use spoons that are specifically made to shape tostones. Drain on paper towels and sprinkle with salt.
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