Ceviche With Tostones Recipes

CEVICHE (SHRIMP AND GROUPER) WITH SERRANO CHILES, MANGO, SMOKED TOMATOES, CRISPY PLANTAIN CHIPS

Steps:

• Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the grouper and shrimp and place in a separate bowl.
• Add the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss.
• Place the ceviche on a serving platter or on individual plates. Drizzle with a bit more olive oil. Garnish with Pickled Red Onions, lime zest and plantain chips.
• Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper. Place the tomatoes on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them.
• Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.

CEVICHE WITH TOSTONES

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.

CEVICHE WITH CRISPY PLANTAINS

Steps:

• In a large bowl, combine the seafood with all ingredients except for the olive oil and the plantains. Gently stir to combine and coat the seafood with the juices. Cover and refrigerate for at least 6 hours.
• In a large saute pan over medium heat, add 2 tablespoons olive oil and drop 1 1/2 tablespoon portions of shredded plantains into the oil. Cook each portion until golden brown, turning once. Using a fork, remove the plantains from the oil to paper towels.
• Serve a chilled portion of the ceviche with some crispy plantains on top.