Have you ever had ceviche that was made by a mexican cook in the kitchen of a 1950’s diner? Yeah, I have. Random I know. So here’s the story… my sister Angela worked at this hole in the wall diner for over 15 years, and literally everyone that works there are her close friends. In the kitchen are some awesome cooks making up pancakes and burgers everyday. Well, every once in awhile all the employees get together for whatever reason and someone in that kitchen makes a HUGE bowl of ceviche.
I have been at a couple of these shindig’s and fell in love with the ceviche. I can’t even tell you what is in it otherwise I would have made it myself a million times. I swear I probably stood by the bowl and ate most of it. I should have told them to make a bowl just for me.
I love ceviche because it’s like ‘gourmet salsa’ with seafood, but it’s still fresh and generally made with produce that’s in season. I realized I had never actually made ceviche myself and really wanted to make my own version of it. Blood Orange week certainly gave me the option to make a unique dish.
Tortilla chips are an excellent vessel to use to scoop the magic into your mouth, but I started contemplating other options for ceviche delivery. I settled on plantain chips because I really want to use plantains in cooking more often and now was a better time than any, and I am always open to checking out healthier options as long as they taste just as good.
I know these picture look a bit fancy, I have this thing for wanting a decent bite with a piece of everything on it. Who wouldn’t? The blood orange, avocado, radish and cilantro all give the shrimp texture, color and flavor. It really is the perfect bite on top of the crispy plantain chip. All in all, I’m definitely making this again even though it does turn the shrimp an interesting shade of pink.
On a completely other note, I made my cauliflower fried rice for dinner last night. I didn’t put a fried egg on top though, I sauteed sausage and mixed it in. It was awesome! I love how you can recreate recipes with a couple tweaks to be different yet amazing!
- 2 yellow plantains, sliced 1/8 inch thick
- ½ pound raw shrimp, any size, shelled, deveined and chopped into ½ inch pieces
- ½ cup lime juice
- 2 blood oranges, juiced
- 1 blood orange, peeled, seeds removed and chopped into ½ inch pieces
- 1 avocado, skin and pit removed, chopped into ½ inch pieces
- 1 radish, sliced thinly
- Cilantro, chopped finely for garnish
- Preheat the oven to 400 degrees.
- Arrange the plantain slices in one layer on a cookie sheet that is sprayed with cooking spray. Sprinkle with salt to taste. Bake for 10 minutes, turn slices over and bake another 10 minutes or until crispy and no moisture is left.
- Mix the lime and blood orange juices together in a mixing bowl. Add the shrimp and mix so all are coated in the juice. Let sit, stirring occasionally for 20-30 minutes until the shrimp is firm.
- Assemble ceviche bites on top of a plantain chips with a piece of shrimp, blood orange, avocado, radish and cilantro. You can also mix all pieces of shrimp, blood orange, avocado, radish and cilantro in a bowl and serve with plantain chips on the sides.