Shrimp Ceviche With Oven Baked Tostones is a traditional Latin American dish that is delicious and healthy. The dish consists of shrimp cooked in acid, mixed with diced vegetables and herbs to create a refreshing salad. The oven-baked tostones provide a crispy and crunchy texture that complements the ceviche. Cooking the shrimp in acid is the traditional way, but for those who prefer, blanching the shrimp in boiling water for 1-2 minutes is a good alternative. This dish is a perfect appetizer or light meal that is low-fat, low-calorie, and low-carbohydrate.
Method
Shrimp Ceviche With Oven Baked Tostones 6 Steps
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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.
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Step 2
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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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.
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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.
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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.
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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
