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Fish and Shrimp Ceviche with Plantain Chips

Fish and Shrimp Ceviche with Plantain Chips

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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!