Ceviche with Fried Plantain
Goodness me – there is so much action happening on this plate I can barely contain myself!!!
First – let’s talk about how awesomely summer fresh ceviche is! Talk about zero heating up of your kitchen.
Next – plantain – how have I never made fried plantain at home before? I’ve had plantain while vacationing before, but never thought to make it at home. Well, joke is definitely on me…I was the one missing out. This is like the best comfort food ever!
Ok – to whip this up yourself and make 2 servings:
For the plantains:
🥄 1 plantain, sliced
🥄 Sea salt
🥄 Spray-based cooking oil
Coat the sliced plantain with a quick shot of your oil spray (both sides), then a sprinkle of sea salt. Cook in your air fryer for about 10 minutes, flipping after 5 minutes. Do not overlap the slices. If you need to, cook the plantain in two batches.
For the ceviche:
🥄 1 lb cooked shrimp, cut into bite sized pieces
🥄 4 limes
🥄 1/2 cucumber, diced into small pieces
🥄 1 orange bell pepper, cut into small pieces
🥄 10 grape tomatoes, halved
🥄 1 avocado, cubed
🥄 2 tbsp cilantro
🥄 1 fresh jalapeño (or a few pickled jalapeños, if that’s what you’ve got)
🥄 1/2 tsp salt
Set the cooked shrimp in a dish with 3 juiced limes and allow to sit in the fridge for 1-2h in order to allow the lime flavour to transfer to the shrimp. Drain the shrimp, then add to a bowl the shrimp along with all remaining ingredients (plus the juice of the remaining lime). Mix through and enjoy.
Technically (and traditionally) you can do this with raw shrimp and allow the acidity from the lime juice to cook the shrimp, but I erred on the side of food safety and stared with cooked shrimp. It was still perfectly delicious!