Shrimp Ceviche With Oven Baked Tostones | TasteToronto

Shrimp Ceviche With Oven Baked Tostones

Easy

Shrimp Ceviche With Oven Baked Tostones

Shrimp Ceviche With Oven Baked Tostones

Method

Shrimp Ceviche With Oven Baked Tostones 6 Steps

  • Step 1

    Start by making the ceviche. In a large bowl, combine the shrimp, lime juice, and salt. Mix well, making sure all the shrimp are coated in the lime juice. Cover and refrigerate for 30 minutes.

  • Step 2

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • Step 3

    While the shrimp is marinating, prepare the tostones. In a large bowl, add the plantains, olive oil, and salt. Toss to combine. Place the plantain on the prepared baking sheet and bake in the oven for 15 minutes.

  • Step 4

    Using a tostonera or the bottom of a glass, press each fried plantain round until flattened to about 1/4-inch thickness. Bake the tostones for 10-15 minutes, or until crispy and golden brown.

  • Step 5

    Once the shrimp has finished marinating, remove from the refrigerator and add the cucumber, red onion, tomatoes, avocado, jalapeño, and cilantro to the bowl. Stir well to combine.

  • Step 6

    Serve the ceviche with the oven-baked tostones on the side. Enjoy!

Tags:

Toronto Recipes

Baked Tostones

Oven Baked Tostones

Shrimp Ceviche

Shrimp Ceviche with Oven Baked Tostones

Easy

Shrimp Ceviche With Oven Baked Tostones

Tara Omidvar
written by

Tara Omidvar

Shrimp Ceviche With Oven Baked Tostones

Yields:

Serves 4

Prep Time:

0 hours 40 mins

Cook Time:

0 hours 30 mins

0.0

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Main Dishes

Ingredients

Shrimp Ceviche

  • 300 grams shrimp, peeled, deveined, chopped

  • 1/2 cup fresh lime juice

  • 1 tablespoon salt

  • 1/2 cucumber, diced

  • 1/2 small red onion, finely diced

  • 1 medium tomato, diced

  • 1/2 medium avocado, diced

  • 1 small jalapeño, seeded and finely diced

  • 1/8 cup fresh cilantro, chopped

Oven Baked Tostones

  • 2 green plantains, peeled and sliced into 1/2-inch rounds

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

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Method

Shrimp Ceviche With Oven Baked Tostones 6 Steps

  • Step 1

    Start by making the ceviche. In a large bowl, combine the shrimp, lime juice, and salt. Mix well, making sure all the shrimp are coated in the lime juice. Cover and refrigerate for 30 minutes.

  • Step 2

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • Step 3

    While the shrimp is marinating, prepare the tostones. In a large bowl, add the plantains, olive oil, and salt. Toss to combine. Place the plantain on the prepared baking sheet and bake in the oven for 15 minutes.

  • Step 4

    Using a tostonera or the bottom of a glass, press each fried plantain round until flattened to about 1/4-inch thickness. Bake the tostones for 10-15 minutes, or until crispy and golden brown.

  • Step 5

    Once the shrimp has finished marinating, remove from the refrigerator and add the cucumber, red onion, tomatoes, avocado, jalapeño, and cilantro to the bowl. Stir well to combine.

  • Step 6

    Serve the ceviche with the oven-baked tostones on the side. Enjoy!

Tags:

Toronto Recipes

Baked Tostones

Oven Baked Tostones

Shrimp Ceviche

Shrimp Ceviche with Oven Baked Tostones