Ceviche with Crispy Plantains

Name: Ceviche with Crispy Plantains
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

13 ingredients

8 steps

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

1

In a large bowl, combine the seafood with all ingredients except for the olive oil and the plantains.
2

Gently stir to combine and coat the seafood with the juices.
3

Cover and refrigerate for at least 6 hours.
4

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.
5

Cook each portion until golden brown, turning once.
6

Using a fork, remove the plantains from the oil to paper towels.
7

Serve a chilled portion of the ceviche with some crispy plantains on top.
8

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results..