Shrimp Ceviche with Baked Plantain Chips is easy, quick to throw together and perfect for a refreshing summer bite. Tender shrimp are mixed with a light, citrusy, and just mildly spicy ceviche juice. It’s served with baked plantains, which is the perfect crispy vessel to enjoy this vibrant and delicious dish!
Anyone else dreaming of getaways and vacations right about now? I 100% recognize the immense privilege I have to be able to remain safely and comfortably at home. However, there’s still that longing to be able to escape and breathe a different kind of air.
As foodies, one thing we always consider when planning a trip is local cuisine and food culture. So while we remain mostly cooped up at home, cooking food that reminds us or makes us feel like we’re somewhere else is a sweet little life pleasure. This Shrimp Ceviche does just that. The last time we had a bowl of this refreshing snack we were taking cover from the evening sun beneath our umbrella-like tree and sipping on a nice bottle of chardonnay. It took us somewhere else. And for real it felt as if we could be close to a body of water instead of in the middle of cornfields. If only!
“Cooking” Shrimp Ceviche
Ceviche is a Latin American dish typically known as a raw or raw-ish seafood dish. Some recipes boil or steam the seafood before mixing it with other ingredients. More traditional recipes cure or “cook” the seafood in an acid such as lemon or lime juice. I’ve tried both methods in shrimp ceviche. I prefer the tender texture from curing the shrimp vs. boiling or steaming, which can sometimes leave a chewier texture, especially if over cooked.
The citric acid from these citrus fruits breaks down the proteins in the shrimp. As the shrimp pieces sit in the liquid, you’ll notice them turn from raw to opaque pink. Some might ask “but is it safe to eat if it’s not cooked with heat?” The key to a safe cured ceviche is a quality and fresh fish or shrimp. So while this recipe is essentially a no-cook method, the shrimp is technically “cooked.” It’s perfect for a fuss free, easy summer appetizer or snack.
If you make this Shrimp Ceviche with Baked Plantain Chips make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Shrimp Ceviche with Baked Plantain Chips
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 20 minutes
- Yield: About 8 Appetizer Servings 1x
- Category: Appetizer
- Cuisine: Latin American
Description
Shrimp Ceviche with Baked Plantain Chips is easy, quick to throw together and perfect for a refreshing summer bite. Shrimp is mixed in a light, citrusy, and just mildly spicy ceviche juice. It’s served with baked plantains, which is the perfect crispy vessel to enjoy this vibrant and delicious dish!
Ingredients
Ceviche:
1 lb. uncooked shrimp, peeled, deveined and chopped into 1/2 inch pieces
1/2 c. diced red onion
1 serrano, minced
3/4 c. lime juice
1 tsp. ancho chile powder (or regular chile powder)
1/2 tsp salt
1/2 c. diced english cucumber
1/2 c. shredded carrot
1 avocado, cubed
1/4 c. cilantro, chopped
Drizzle of EVOO
Plantain Chips:
4 medium unripened (mostly green) plantains, peeled
3 Tbsp. canola oil
1 tsp. salt
Cumin, optional
Instructions
- To make the plantain chips, preheat the oven to 400 degrees and line two baking sheets with parchment paper. Very thinly slice the plantains lengthwise to about an eighth of an inch thick. For the most even and best results, use a mandolin. If using a knife, carefully slice them as thin and as even as you can for a crispy chip.
- Place the sliced plantains in a large bowl and gently toss with canola and salt. Arrange the plantains in a single layer on the prepared baking sheets and sprinkle with cumin. Bake for 15-25 minutes. Checking at 15 minutes, then every 5 minutes. Remove each chip as they become lightly browned and crispy. Let cool.
- To make ceviche, place the shrimp, red onion, serrano, lime juice, chile powder and salt in a large bowl. Toss to combine. Cover and place in the fridge for about an hour, giving it a stir every 15 minutes until the shrimp is firm and opaque and has “cooked.” Stir in the cucumber, carrot, avocado and cilantro. Drizzle lightly with olive oil and serve with plantain chips.
Keywords: ceviche, shrimp ceviche, shrimp, summer recipe, appetizer, easy appetizer, snack, baked plantains, plantain chips, baked plantain chips, fish, seafood
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