Ceviche with Crispy Plantains

Name: Ceviche with Crispy Plantains
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 small bunch fresh cilantro, leaves chopped; 1 jalapeno pepper, seeded and chopped; 1 lemon, juiced; 2 limes, juiced; 1 orange, juiced; 2 Tbsps olive oil; 2 green plantains, peeled and shredded; 1 fresh poblano pepper, seeded and chopped; 118 milliliters chopped red bell pepper; 1 small red onion, chopped; 454 grams Chilean sea bass fillets (about , cut into 1/2-inch pieces; 227 grams shrimp, peeled and deveined, tails removed; 227 grams scallops, halved or quartered, if large

Ceviche with Crispy Plantains might be just the South American recipe you are searching for. For $3.97 per serving, you get a main course that serves 4. One portion of this dish contains roughly 34g of protein, 11g of fat, and a total of 374 calories. A mixture of olive oil, shrimp, juice of orange, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Plantain

Seafood

Equipment you will use

Bowl

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.

Ingredients you will need

Olive Oil

Plantain

Cooking Oil