Ecuadorian Cooked Shrimp Ceviche & Tostones: EthNYC EATS

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often more cost-effective.

avocado

🥗Healthier: mashed avocado

💰Cheaper: cucumber

Cucumber adds crunch and moisture at a lower cost.

Peel the shrimp and save the shells for boiling.

Add the shrimp shells to a pot with 2.5 cups of water and 2 cloves of crushed garlic.

Add 1 teaspoon of salt to the boiling shells and garlic mixture.

Boil for about 5 minutes to extract flavor from the shells.

Chop the red onion into small dice for the ceviche.

Squeeze the juice of 1 lemon into a bowl.

Add 1 teaspoon of sea salt, freshly ground cracked pepper, and 2 tablespoons of extra virgin olive oil to the lemon juice.

Stir the mixture to combine.

Add the chopped onions to the lemon mixture to marinate.

Chop the cilantro finely and add it to the onion and lemon mixture.

Prepare a food processor to chop the tomatoes, liquefying them and pushing through a strainer to extract the juice.

Remove the shrimp shells from the boiling water and raise the heat.

Add the shrimp to the boiling water and cook until they turn pink, then transfer to an ice water bath to stop the cooking process.

Once cooled, toss the shrimp into the lemon mixture.

Place the ceviche mixture in the fridge while preparing the rice and plantains.

In a pot, heat 2 tablespoons of vegetable oil and add 1.5 cups of rice to toast.

Boil 2.5 cups of water in another pot and add it to the toasted rice along with 1 teaspoon of sea salt.

Cover the rice and let it cook on low heat for about 30 minutes.

Cut the plantains lengthwise and soak them in hot water to help remove the skin.

Heat 1/4 cup of vegetable oil in a frying pan over medium-high heat.

Cut the plantains on the bias into 1/2 inch pieces and add them to the hot oil.

Check the oil temperature by inserting a wooden spoon; if it bubbles, the oil is hot enough.

Fry the plantains until the edges turn golden brown, then flip them over.

Smash the fried plantains using the peel as a tool if you don't have a gadget.

Return the smashed plantains to the oil for a second fry.

Sprinkle salt on the plantains as soon as they come out of the oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens