- 2 quarts peanut oil
- 1 green plantain, peeled, cut in 1/2 crosswise, and very thinly sliced lengthwise
- 1/4 cup kosher salt, plus more for seasoning
- 1 pound medium shrimp, peeled and deveined
- 2 lemons, juiced
- 2 limes, juiced
- 2 oranges, juiced
- 1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
- 1/2 cup red onion, finely chopped
- 2 serrano chiles, seeded and finely chopped
- 1 cup seeded and diced tomatoes
- 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
- 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
- 1/4 cup extra-virgin olive oil
Set a large, 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil. Heat the oil to 350 degrees F. Fry the plantains in two batches until golden brown and crispy, about 2 minutes. Transfer to a paper towel lined platter and season lightly with salt.
Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup of salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.
Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl. Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture. Allow it to sit at room temperature for 30 minutes before serving.