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