Recipe courtesy of Herb Mesa

Ceviche with Crispy Plantains

Name: Ceviche with Crispy Plantains
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 Chilean sea bass fillets (about 1 pound), cut into 1/2-inch pieces; 1/2 pound scallops, halved or quartered, if large; 1/2 pound large shrimp, peeled and deveined, tails removed; 1 jalapeno pepper, seeded and chopped; 1 small red onion, chopped; 1 small bunch fresh cilantro, leaves chopped; 1 orange, juiced; 1 lemon, juiced; 2 limes, juiced; 1/2 cup chopped red bell pepper; 1 fresh poblano pepper, seeded and chopped; 2 tablespoons olive oil; 2 green plantains, peeled and shredded

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Level: Easy
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 servings

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Ingredients

2 Chilean sea bass fillets (about 1 pound), cut into 1/2-inch pieces

1/2 pound scallops, halved or quartered, if large

1/2 pound large shrimp, peeled and deveined, tails removed

1 jalapeno pepper, seeded and chopped

1 small red onion, chopped

1 small bunch fresh cilantro, leaves chopped

1 orange, juiced

1 lemon, juiced

2 limes, juiced

1/2 cup chopped red bell pepper

1 fresh poblano pepper, seeded and chopped

2 tablespoons olive oil

2 green plantains, peeled and shredded

Directions

In a large bowl, combine the seafood with all ingredients except for the olive oil and the plantains. Gently stir to combine and coat the seafood with the juices. Cover and refrigerate for at least 6 hours.
In a large saute pan over medium heat, add 2 tablespoons olive oil and drop 1 1/2 tablespoon portions of shredded plantains into the oil. Cook each portion until golden brown, turning once. Using a fork, remove the plantains from the oil to paper towels.
Serve a chilled portion of the ceviche with some crispy plantains on top.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.