Servings: 4 servings
Ingredients
For the Plantain cups
For the Shrimp Ceviche
- ½ lb shrimp, 21-25 P&D, T-Off
- ½ cup Fresh lime juice (about 8 limes)
- 3 Serrano chilies, stemmed & seeded
- 1 tbsp Canola oil
- Salt & Pepper to taste
- ½ Red onion, julienned
- ½ Medium sized cucumber, peeled & thinly sliced
- 2-3 tbsp cilantro, sliced
- 1 Garlic clove (optional)
- 1 cup Guacamole
- Micro cilantro for garnish
For the Guacamole
- 2 Haas Avocados, peeled and pitted
- 1 Large ripe tomato, peeled, seeded, and diced
- 3 Garlic cloves, minced
- ½ cup Diced red onion
- 1 tbsp Cilantro leaves, minced
- Lime Juice (1 lime)
- Salt to taste
- 2 Jalapeños, seeded and minced
Instructions
For the Plantain cups
- Preheat fryer to 350ºF
- Fry the plantain cups for 3-4 minutes, drain and season with salt
- Reserve
For the Shrimp Ceviche
- Using a small, sharp knife, butterfly the shrimp open and slice into two pieces.
- Rinse the shrimp under cold running water and pat dry with paper towels and transfer back to shallow glass dish.
- To the shrimp, add ½ of the lime juice, making sure the shrimp is covered.
- Lightly season with salt to taste. Cover and chill while you prep the rest of ingredients.
- Once the shrimp have cooked in the lime juice strain the liquid and reserve.
- In the blender, add the serrano peppers, cilantro, oil, reserved lime juice and salt to taste.
- Blend on high until desired consistency. Taste for salt.
- Pour this mixture over the shrimp making sure it's mixed in evenly. Season with fresh cracked pepper.
- Fold in the onions, cover and chill for just 15 more minutes.
For the Guacamole
- Lightly mash the avocados in a mixing bowl.
- Combine all the remaining guacamole ingredients together in a separate bowl.
- Now add to the avocado and mix gently.
- Adjust seasoning and keep refrigerated.
To Assemble
- Add the guacamole to the TIO JORGE® Green Plantain Cups, top with the marinated shrimp and garnish with micro cilantro
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