Shrimp Paleo Ceviche With Tostones

Shrimp Paleo Ceviche With Tostones Shrimp Paleo Ceviche With Tostones
 

This recipe is filled with amazing flavours and very simple to follow. All the measurements for the ingredients in the ceviche are adjustable, especially when it comes to the red onion and cilantro, if you find that the amount will be to overpowering as I did the first time around making this recipe. Changing the amounts to 1⁄3 cup of red onion and 1 1⁄2 tablespoons of cilantro, I found was the best balance. Now when it comes to the tostones, flattening them between brown paper bags is the perfect opportunity to get your little ones involved. I am sure they will learn to enjoy working in the kitchen when given fun parts of recipes to do like this one. The chilled Shrimp Paleo Ceviche and Tostones are greatly paired with a a nice side of Paleo Guacamole.


 

Ingredients:
Ceviche:
1⁄2 lb shrimp, peeled & de-veined
1⁄3 cup red onion, finely chopped
1 cup lime juice
1 small Lebanese or Persian cucumber, peeled, seeded, and finely diced
2 tomatoes, seeded and finely diced
1 1⁄2 tbsp fresh cilantro, chopped
Homemade Sriracha sauce or Tabasco to taste
Sea salt to taste
Optional:
Avocado, Slices or Chunks

For the Tostones:
3-4 green plantains
1⁄4 cup coconut oil
Sea salt to taste

Directions For Ceviche:

  1. Place the onions in ice cold water and allow them to soak for about 5 minutes. Drain and set aside.
  2. While the onions are soaking chop the shrimp into 1⁄2-inch pieces and place them into a non-reactive bowl.
  3. Add the lime juice and onion and mix well.
  4. Cover and refrigerate for 40 minutes, or until the shrimp turns opaque and looks cooked. Remove from the refrigerator and drain all but 1⁄4 cup of the lime juice.
  5. Stir in the cucumber, tomatoes, cilantro, and season to taste with the Tabasco or Sriracha sauce and salt.
  6. Place Ceviche in refrigerator, now on to the tostones.

Directions For Tostones:

  1. Using a sharp knife slice away the peel from the plantains, then cut the plantains into 1-inch slices.
  2. Heat a large sauté pan with the coconut oil over a medium-high heat.
  3. Once hot, add the plantains and lightly fry them on all sides, turning every 30 – 60 seconds, until they are bright yellow but not golden brown. Cook them in batches if needed.
  4. Using a slotted spoon or tongs remove the plantains from the pan and transfer them to paper towels to drain. Reserve the coconut oil in the pan.
  5. Allow the plantains to cool then place them in-between 2 brown paper bags, using the bottom of a plate or cutting board put pressure on the plantains to smash them. You don’t need to use too much pressure so they are paper thin, just want them squished.
  6. Once all the plantain slices have been smashed, reheat the oil in the sauté pan over a medium-high heat. Add extra oil if needed.
  7. Add the smashed plantains and fry on each side until golden brown, about 2 minutes per side. Remove from the pan and place on paper towels to drain, immediately season with salt to taste.
  8. Once all the tostones are made, serve alongside the ceviche, top with optional avocado slices or chunks.
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