CEVICHE TOSTONES by Evan Rodriguez
Directions Prepare the ceviche: 1. In a large saucepan, pour the coconut milk and bring to a simmer over medium heat. 2. Add the shrimp to the pot and cook for 3 minutes or until it turns a light pink.
This recipe was inspired by my mother. Ceviche and tostones are both common foods eaten in my culture. The combination of the acidic ceviche, the soft avocado, and the crispy tostone is perfect. Out of all the recipes in this magazine, you should make this one because everyone should experience the delicacy of this food from my culture.
3. Strain the shrimp and add to a large bowl with 1 1/3 cups of the lime juice, the red onion, tomatoes, scallions, orange juice, cilantro, olive oil, Sazón vegetable seasoning packets, and Tabasco, to taste. Mix well and refrigerate until ready to use.
Serves: 8
1. In a large bowl, combine the white wine vinegar, garlic, kosher salt, and the remaining 2/3 cup of lime juice. Set aside.
Estimated Cook Time: 35 minutes
Ingredients 40.5 ounces coconut milk 1 pound small shrimp, peeled and cleaned 2 cups fresh lime juice (from about 15 limes), divided 1 red onion, diced 2 tomatoes, diced 1 bunch scallions, thinly sliced 1 orange, juiced 1/2 bunch cilantro, leaves and stems minced 1 cup olive oil 4 teaspoons (4 packets) Sazón vegetable seasoning Tabasco sauce, to taste 2 cups white wine vinegar 4 cloves garlic, minced 1 tablespoon kosher salt, plus more for finishing 3 green plantains Vegetable oil, for frying 2 avocados, thinly sliced
Tostones:
2. Cut the ends off of each plantain. Using the tip of the knife cut a slit lengthwise through the skin of the plantain. Be careful only to cut through the skin, as you don’t want to slice into the fruit portion. Using your fingers, pry open and peel off the tough outer skin and discard. 3. Cut the plantains flesh into 1-inch pieces. 4. Fill a large, high-sided skillet about a third full with vegetable oil. Heat over medium heat for a few minutes until hot. 5. Working in batches to avoid crowding the pan, add the plantain slices to the oil. The oil should be just warm enough that it begins to lightly bubble shortly after adding the plantains, but should not bubble vigorously. Adjust heat as needed. Fry the plantains until softened and golden all over, about 4 minutes on each side. Use a slotted spoon or tongs to transfer to a paper-towel lined plate. 6. Using the bottom of a glass, a plate, or a can, gently flatten each fried plantain piece to about ¼-inch thick. Be careful not to press them too thin or the tostones will break apart. 7. One at a time, dip the flattened plantains in the garlic-lime and vinegar mixture. Let sit for about 10 seconds, then remove from the water and gently pat dry with paper towel. Repeat with remaining fried plantains. 8. Increase the heat under the oil to mediumhigh. In batches, add the flattened plantains back to the oil and briefly fry to golden brown and crisp, about 1 minute per side. Remove with a slotted spoon and transfer to a paper towel lined plate. Assembly: 1. Top each tostone with a few slices of avocado followed by about a ¼ cup of the ceviche and enjoy.
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