Have Questions? 1.800.788.9335 | info@micfood.com

BROKER LOGIN | SALES PORTAL

Snapper Ceviche, Salmon Poke, Shrimp Aguachile Seafood Appetizers with Plantain Strips, Chips & Toston Cups - MIC Food
20371
cp_recipe-template-default,single,single-cp_recipe,postid-20371,theme-bridge,woocommerce-no-js,ajax_fade,page_not_loaded,,hide_top_bar_on_mobile_header,columns-3,qode-theme-ver-14.1,qode-theme-bridge,disabled_footer_bottom,mob-menu-slideout-over,wpb-js-composer js-comp-ver-6.6.0,vc_responsive,elementor-default,elementor-kit-22030
 

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

March 19, 2020 | by
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

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
2

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
3

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
4

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
5

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
6

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
7

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
8

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

Ingredients

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

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
2

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
3

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
4

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
5

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
6

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
7

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
8

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
IngredientsDirections


Facebook
Instagram
LinkedIn
YOUTUBE