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Citrus Ceviche on Tostones

Printable recipe for Grilled Bananas Foster provided by Ace Champion & Cooks Corner, Green Bay.

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.

 

 

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