Snapper Ceviche, Salmon Poke, Shrimp Aguachile Seafood Appetizers with Plantain Strips, Chips & Toston Cups

Name: Snapper Ceviche, Salmon Poke, Shrimp Aguachile Seafood Appetizers with Plantain Strips, Chips & Toston Cups
Ingredients: TIO JORGE® Plantain Chips; TIO JORGE® Plantain Strips; TIO JORGE® Plantain Toston Cups; Salmon Poke; Tuna Poke; Snapper Ceviche; Shrimp Aguachile; 8 oz Plantain Chips; 8 oz Plantain Strips; 8 Plantain Cups; 1 lb sockeye salmon, cut into ¾ inch cube; ¼ cup soy sauce; 1 tsp rice wine vinegar; 1 tsp sriracha; 1 tsp sesame oil; ¼ tsp sesame seeds; 1 tsp wasabi paste; 2 tbsp soy sauce; 2 tsp finely grated ginger; 2 tbsp mirin; 1 tbsp yuzu juice or lime juice; 1 tsp sesame oil; ¼ cup olive oil; 1 lb sashimi-grade tuna, cut into ¼ inch cubes; 1 tbsp sesame seeds, toasted; 1 cup wasabi guacamole; 1 lb shrimp, peeled, de-veined, tail off; aguachile sauce, see recipe; 2 red radishes, thinly sliced; ¼ red onion, thinly, sliced

March 19, 2020 | by Paola Roldan

Yields1 Serving

Total Time1 hr

Ingredients

TIO JORGE® Plantain Chips

TIO JORGE® Plantain Strips

TIO JORGE® Plantain Toston Cups

Salmon Poke

Tuna Poke

Snapper Ceviche

Shrimp Aguachile

For the TIO JORGE® Plantain Chips

8 oz Plantain Chips

For the TIO JORGE® Plantain Strips

8 oz Plantain Strips

For the TIO JORGE® Plantain Toston Cups

8 Plantain Cups

For the Salmon Poke

1 lb sockeye salmon, cut into ¾ inch cube

¼ cup soy sauce

1 tsp rice wine vinegar

1 tsp sriracha

1 tsp sesame oil

¼ tsp sesame seeds

For the Tuna Tartar

1 tsp wasabi paste

2 tbsp soy sauce

2 tsp finely grated ginger

2 tbsp mirin

1 tbsp yuzu juice or lime juice

1 tsp sesame oil

¼ cup olive oil

1 lb sashimi-grade tuna, cut into ¼ inch cubes

1 tbsp sesame seeds, toasted

1 cup wasabi guacamole

For the Shrimp Aguachile

1 lb shrimp, peeled, de-veined, tail off

aguachile sauce, see recipe

2 red radishes, thinly sliced

¼ red onion, thinly, sliced

2 avocado, thinly sliced

1 jalapeno, thinly sliced

fresh cilantro leaves

sea salt (to taste)

For the Aguachile Marinade

1 cup lime juice

¼ cup onion, chopped

2 tomatillos

½ cup fresh cilantro leaves, chopped

1 serrano pepper, seeded, halved

pinch of salt

For the Snapper Ceviche

8 oz Yellow Tail Snapper, diced

½ cup lime juice

¼ cup mango, peeled diced small

3 tbsp chopped cilantro

3 tbsp small diced red onion

1 tbsp minced Jalapeno pepper

¼ tsp Kosher salt

For the TIO JORGE® Plantain Chips

1. Preheat fryer to 350°F.
2. Place Plantain Chips in fryer basket and fry for about 2-3 minutes.
3. Drain over lined plate, season with salt & reserve.

For the TIO JORGE® Plantain Strips

1. Preheat fryer to 350°F.
2. Place Plantain Strips in fryer basket and fry for about 2-3 minutes.
3. Drain over lined plate, season with salt & reserve.

For the TIO JORGE® Plantain Toston Cups

1. Preheat fryer to 350°F.
2. Place Plantain Cups in fryer basket and fry for about 2-3 minutes.
3. Drain over lined plate, season with salt & reserve.

For the Salmon Poke

1. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha,
sesame oil and sesame seeds. Cover and refrigerate.

For the Tuna Tartar

1. Combine the wasabi, soy sauce, ginger, mirin, yuzu, sesame oil and olive oil in a
bowl. Add the tuna, sesame seeds, avocado and spring onion to the dressing,
and stir to combine.
2. Serve immediately.

For the Shrimp Aguachile

1. Cut the shrimp in half lengthwise.
2. Arrange on a serving platter and season with salt.
3. Cover shrimp with Aguachile Sauce.
4. To serve, add the radishes, red onion, avocado & cilantro and mix

For the Aguachile Marinade

1. Place all the ingredients in the blender in the order listed and secure the lid.
2. Blend for 1 minute, reserve.

For the Snapper Ceviche

1. Place shrimp in boil with citrus juice and marinate for 2-4 hours.
2. Add rest of ingredients, gently stir and serve.

Ingredients

TIO JORGE® Plantain Chips

TIO JORGE® Plantain Strips

TIO JORGE® Plantain Toston Cups

Salmon Poke

Tuna Poke

Snapper Ceviche

Shrimp Aguachile

For the TIO JORGE® Plantain Chips

8 oz Plantain Chips

For the TIO JORGE® Plantain Strips

8 oz Plantain Strips

For the TIO JORGE® Plantain Toston Cups

8 Plantain Cups

For the Salmon Poke

1 lb sockeye salmon, cut into ¾ inch cube

¼ cup soy sauce

1 tsp rice wine vinegar

1 tsp sriracha

1 tsp sesame oil

¼ tsp sesame seeds

For the Tuna Tartar

1 tsp wasabi paste

2 tbsp soy sauce

2 tsp finely grated ginger

2 tbsp mirin

1 tbsp yuzu juice or lime juice

1 tsp sesame oil

¼ cup olive oil

1 lb sashimi-grade tuna, cut into ¼ inch cubes

1 tbsp sesame seeds, toasted

1 cup wasabi guacamole

For the Shrimp Aguachile

1 lb shrimp, peeled, de-veined, tail off

aguachile sauce, see recipe

2 red radishes, thinly sliced

¼ red onion, thinly, sliced

2 avocado, thinly sliced

1 jalapeno, thinly sliced

fresh cilantro leaves

sea salt (to taste)

For the Aguachile Marinade

1 cup lime juice

¼ cup onion, chopped

2 tomatillos

½ cup fresh cilantro leaves, chopped

1 serrano pepper, seeded, halved

pinch of salt

For the Snapper Ceviche

8 oz Yellow Tail Snapper, diced

½ cup lime juice

¼ cup mango, peeled diced small

3 tbsp chopped cilantro

3 tbsp small diced red onion

1 tbsp minced Jalapeno pepper

¼ tsp Kosher salt

Directions

For the TIO JORGE® Plantain Chips

1. Preheat fryer to 350°F.
2. Place Plantain Chips in fryer basket and fry for about 2-3 minutes.
3. Drain over lined plate, season with salt & reserve.

For the TIO JORGE® Plantain Strips

1. Preheat fryer to 350°F.
2. Place Plantain Strips in fryer basket and fry for about 2-3 minutes.
3. Drain over lined plate, season with salt & reserve.

For the TIO JORGE® Plantain Toston Cups

1. Preheat fryer to 350°F.
2. Place Plantain Cups in fryer basket and fry for about 2-3 minutes.
3. Drain over lined plate, season with salt & reserve.

For the Salmon Poke

1. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha,
sesame oil and sesame seeds. Cover and refrigerate.

For the Tuna Tartar

For the Shrimp Aguachile

1. Cut the shrimp in half lengthwise.
2. Arrange on a serving platter and season with salt.
3. Cover shrimp with Aguachile Sauce.
4. To serve, add the radishes, red onion, avocado & cilantro and mix

For the Aguachile Marinade

1. Place all the ingredients in the blender in the order listed and secure the lid.
2. Blend for 1 minute, reserve.

For the Snapper Ceviche

1. Place shrimp in boil with citrus juice and marinate for 2-4 hours.
2. Add rest of ingredients, gently stir and serve.

Snapper Ceviche, Salmon Poke, Shrimp Aguachile Seafood Appetizers with Plantain Strips, Chips & Toston Cups

Ingredients Directions

Snapper Ceviche, Salmon Poke, Shrimp Aguachile Seafood Appetizers with Plantain Strips, Chips & Toston Cups

Snapper Ceviche, Salmon Poke, Shrimp Aguachile Seafood Appetizers with Plantain Strips, Chips & Toston Cups

Ingredients

Directions

DIRECTORY

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