Last Updated on May 19, 2019 by Themigonikitchen

We have officially hit the triple digit heat season here in Texas, which means we are avoiding turning on our oven and stovetop as much as possible. Rather than eating sad salads all summer long, we try to get creative with our meal options and one of our favorite things to make is this simple and healthy fresh ceviche! Ceviche is a seafood dish that originates from Peru but can be found served along all the coastal regions of Latin America. Each country has their own style of Ceviche, with some sticking to simple fish preparations and some adding in additional shellfish such as shrimp or scallops. We prefer a combination of the two.

Ceviche is incredibly simple to prepare, but the key is to have very fresh ingredients from a trustworthy source. Although the seafood is cured by the citrus in typical preparation, it does not kill bacteria in the way that heat would. So I recommend only the freshest seafood if making this dish!  If you live in the Dallas area, we highly recommend TJs Seafood Market. Ceviche is typically made with a saltwater whitefish of some kind, think sea bass, flounder, or grouper. If in doubt, ask for your fishmonger’s opinion on what the best option might be.

We love the combination of avocado and mango in our ceviche and like to add a little jalapeno for a spicy kick. In order to keep the dish healthy, we decided to serve them with some plantain chips, but you could also serve them with tortilla chips. Plantains are fairly easy to find in most supermarkets, but if you have trouble you may want to look at some of the speciality Hispanic foods grocery stores like Fiesta.

Pair with your favorite ice cold beverage. We are partial to Mezcal Margaritas, but it would go great with a beer too. Enjoy poolside all summer long y’all!

Fish and Shrimp Ceviche with Plantain Chips

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 Servings

Course: Main Dish

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 1/2 pound Saltwater Whitefish such as sea bass, grouper, flounder
• 1/2 pound Peeled and Devined Shrimp
• 2 Limes
• 2 Lemons
• 2 Jalapenos Deseeded and diced
• 2 Cloves garlic Minced
• 2 Small Avocados Diced
• 1/2 red onion Diced
• 1 Mango Diced
• 1/2 Cup cherry tomatoes Sliced or Halved
• 1/4 Cup cilantro Chopped
• 1.5 Teaspoon Kosher salt
• 1/4 Teaspoon Black Pepper
• 2 Unripe Plantains
• 1/2 Teaspoon garlic powder
• 1/4 Teaspoon cayenne
• 1 Tablespoon olive oil Can sub coconut or avocado oil

Method

 

Plantain Chips

1. Preheat the oven to 350F
2. Peel the plantains and slice in half width wise. Using a mandolin slicer on the thinnest setting, slice the plantain halves lengthwise to get long strips.
3. Toss strips in 1 tablespoon olive oil, garlic powder, cayenne, and 1/2 teaspoon of kosher salt
4. Lay out flat on a parchment lined baking sheet (or can use Silpat mat) and bake about 15 minutes or until slightly golden around the edges.
5. Remove and set aside.

Ceviche

1. Using a sharp knife, cut the fish into 1 cm cubes and add to a large bowl.
2. Cut shrimp into approximately 1 cm bite-size pieces and add to bowl with the fish.
3. Season with about 1 teaspoon of salt and 1/4 teaspoon of pepper.
4. Add juice of 2 limes and 2 lemons and stir to combine.
5. Next add remaining ingredients: Avocados, tomatoes, red onion, cilantro, garlic, mango, and jalapeno. Stir to combine.
6. Cover and let sit about 15 minutes to allow to citric acid to breakdown and "cook" the seafood.
7. Serve with plantain chips!