Products Used in this Recipe

Plantain Cup Stuffed With Guacamole And Shrimp Aguachile

4 servings
Total Time 1 hour


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


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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