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!