Easy Shrimp Ceviche with Plantain Chips - Natuchips

Easy Shrimp Ceviche with Plantain Chips - Natuchips

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour 15 minutes

Yields

8

Directions

  1. In a bowl, mix shrimp with zest and juice from lime, tangerine, orange, and grapefruit. Add ½ tsp salt and ¼ tsp pepper. Stir, cover, and marinate at room temp 30 min until shrimp are firm and opaque.
  2. Add the tomatoes, jalapeños and cilantro. Toss to combine, taste for seasoning and adjust with salt and pepper as desired. Cover and refrigerate for 15 minutes or until chilled to desired temperature
  3. rim the ends of the plantains and use your knife to score along each of the ridges. Carefully peel the plantains and cut them in half, widthwise, then use a Japanese mandoline to carefully slice them into long, thin strips approximately 1/8” thick
  4. Heat avocado oil in a 10 skillet to 350°F. Fry plantains in batches, flipping often, until golden and crisp, about 4 min per batch. Transfer to paper towels and season with salt.
  5. When ready to serve, stir through the avocado to the ceviche and toss to combine. Transfer the ceviche to a serving bowl and serve alongside the Natuchip plantain chips

Ingredients

  • 1 lb. shrimp peeled, deveined and finely chopped
  • Zest and juice of 1 tangerine
  • Zest and juice of 1 orange
  • Zest and juice of 1/2 grapefruit
  • Zest of 1 and juice of 3 limes
  • 2 roma tomatoes, seeded and finely diced
  • 2 jalapenos, seeded and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste
  • 1 avocado, diced
  • 1 bag Natuchip plantains
  • 1/2 cup avocado oil