Ancestral Table’s Shrimp Ceviche with Tostones Recipe

5 from 1 vote

Ancestral Table’s Shrimp Ceviche with Tostones Recipe

We prepared this delicious shrimp ceviche with a side of plantain Tostones from Russ Crandall's Ancestral Table cookbook.

Course Appetizer

Cuisine Mexican

Keyword ancestral table, ceviche, shrimp, tostones

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 529kcal

Cost 13

Ingredients

½ lb shrimp peeled & deveined
⅓ cup red onion finely chopped
1 cup lime juice
1 small cucumber Lebanese or Persian, peeled, seeded, and finely diced
2 tomatoes seeded and finely diced
1 ½ tablespoon fresh cilantro chopped
Tabasco or homemade Sriracha sauce to taste
Sea salt to taste

Ingredients for the Tostones

3-4 green plantains
¼ cup coconut oil
Sea salt to taste

Instructions

Place the onions in ice-cold water and allow them to soak for about 5 minutes. Drain and set aside.
⅓ cup red onion
While the onions are soaking, chop the shrimp into 1⁄2-inch pieces and place them into a nonreactive bowl.
½ lb shrimp
Add the lime juice and onion and mix well.
1 cup lime juice
Cover and refrigerate for 40 minutes or until the shrimp turns opaque and looks cooked. Remove from the refrigerator and drain all but 1⁄4 cup of the lime juice.
Stir in the cucumber, tomatoes, cilantro, and season to taste with the Tabasco or Sriracha sauce and salt.
1 small cucumber, 2 tomatoes, 1 ½ tablespoon fresh cilantro, Sea salt to taste, Tabasco or homemade Sriracha sauce to taste
While the ceviche is in the refrigerator, start making the tostones.
Using a sharp knife, slice away the peel from the plantains, then cut the plantains into 1-inch slices.
Heat a large sauté pan with the coconut oil over medium-high heat.
¼ cup coconut oil
Once hot, about 3 minutes, add the plantains and lightly fry them on all sides, turning every 30 – 60 seconds, until they are bright yellow but not golden brown. Cook them in batches if needed.
3-4 green plantains
Using a slotted spoon or tongs, remove the plantains from the pan and transfer them to paper towels to drain. Reserve the coconut oil in the pan.
Allow the plantains to cool, then place them in between 2 brown paper bags; using the bottom of a plate or cutting board, put pressure on the plantains to smash them. You don’t need to use too much pressure, so they are paper thin, you just want them squished.
Once all the plantain slices have been smashed, reheat the oil in the sauté pan over medium-high heat. Add extra oil if needed.
Add the smashed plantains and fry on each side until golden brown, about 2 minutes per side. Again, if needed, cook them in batches.
Remove from the pan and place on paper towels to drain; immediately season with salt to taste.
Sea salt to taste
Once all the tostones are made, serve alongside the ceviche.

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