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.
Shrimp Ceviche With Oven Baked Tostones 6 Steps
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.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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.
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.
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.
Serve the ceviche with the oven-baked tostones on the side. Enjoy!