CITRUS CEVICHE ON TOSTONES Lisa Escalante-Oritz
Sea salt 1# peeled & deveined shrimp
1Tbs grated lemon zest 1 Tbs grated lime zest
1 cup fresh orange juice 1 cup fresh lime juice
1/4 finely diced red onion 1/2 cup finely diced tomatillo
1/4 cup finely diced tomato 1/4 cup finely diced mango
1/4 cup finely diced yellow, green or red peppers or a combination
1 Serrano chile, finely diced 1/4 cup coarsely chopped fresh cilantro
1 Tbs chopped, fresh chives 1/4 cup sliced avocado
1 cup chopped shrimp salt & pepper to taste
1-2 ripe plantains
Oil for frying
Combine the seafood, lemon and lime zests, orange and lime juices, onion, tomatillo, tomato, mango, bell pepper, chile, cilantro and chives in a large bowl. Cover and refrigerate for 1-3 hours.
Heat the oil in a heavy frying pan to about 325°. Cut ends off plantain, cut in half, peel the skin off, slice into ½” pieces and fry in batches, turning once, until soft, about 2 minutes per side. Transfer with a slotted spoon to a plate lined with paper towel to drain. Repeat with remaining batches.
Next heat the oil to 375°. Using a tostone maker, press or heavy skillet, flatten each plantain piece until about 1/8” thick. Fry the plantains again, this time until crisp and golden brown, about 1 minute per side. Drain and sprinkle with salt.
Place a few tablespoons of the Citrus Ceviche on each tostone and top with avocado and a sprig of cilantro.
Note: Plantains are ripe when the skin is very black.