Shrimp Ceviche With Tostones

Prep: 10

Cook: 60

Servings: 2

INGREDIENTS

5 ounces shrimp white raw headless shell-on

2 ounces mango half (iqf)

1 ounce onion red jumbo bag

3 ounces cucumber english medium seedless 12 count

¼ ounces cilantro herb

2 ounces vegetarian blend roasted white corn and peppers

⅕ pint tomato grape

5 ounces banana plantain green

1 cups lemon juice pasteurized ultra premium

1 ½ fluid ounces oil olive extra virgin delicato

2 each lime

⅒ ounces spice salt himalayan pink medium

DIRECTIONS

1. Thaw Roasted Corn & Peppers and set aside.    

2. Small dice the mango and red onion and chop the cilantro. Slice the grape tomatoes and cucumber, keeping all separate. Set aside until needed.

3. Peel, devein and remove the tail from your shrimp. Cut the shrimp in half lengthwise. Remove the zest from one lime and reserve. Next, juice both limes and combine it with the lemon juice and zest of one lime.

4. Add shrimp and vegetables to the juices and let them marinate for at least 30 min., or until the shrimp is slightly translucent. Add EVOO to taste and adjust seasonings.

5. Peel and slice plantain into 1 inch rounds. Fry for 3 min. or until lightly golden brown at 350 degrees. Remove from fryer and smash the plantain flat. Let the plantains cool to room temp and then fry again until golden brown.

6. To plate, place the tostones on the plate and top with the ceviche mix. Garnish with Pink Salt.

Content provide by, Sysco and Chef Teofilo Tundido.