ceviche blanco with plantain chips

A few years ago my boyfriend and a few of our close friends took a trip down to Miami where we stumbled across the best homemade ceviche.  Till this day, we reminisce about the salty, refreshing cups of white fish we had after a long day of drinking beers by the pool.  This recipe, a take from our Miami ceviche, adds shrimp, creamy avocado, takes it up a notch up on the spicy scale, and is even better when paired with some fresh plantain chips.  A refreshing summer starter that you can make a meal out of, and ideal with a glass of limeade margaritas.

Ceviche Blanco with Plantain Chips serves 4-6

1/2 pound of shrimp, cleaned and deveined 1 pound of red snapper or similar white fish, cleaned with all bones and blood veins removed 1/2 cup of fresh lime juice, about 4 limes 1/2 cup of fresh lemon juice, about 3 lemons 1 small red onion 1 clove of garlic 1 jalapeño A few dashes of cayenne pepper 1 tablespoon salt Pepper, to taste

1 tomato, finely chopped 1 avocado, chopped Cilantro, minced

2 plantains, thinly sliced 1 tablespoons unsalted butter Salt, to taste

PREPARATION TIPS: Place limes and lemon (one-two at a time) in the microwave for 5-10 seconds to soften for easier juicing. Squeeze citrus and chill in fridge for at least 15 minutes. Finely dice red onion, garlic, jalapeño, and a few leaves of cilantro optional: use food processor. Set aside.

INSTRUCTIONS.  Dice shrimp and fish into 1/2-inch pieces and place into a large glass bowl or container with lid. Fold in chopped ingredients -- red onions, garlic, jalapeño, cilantro. Season with cayenne pepper, salt, and pepper. Lastly, add citrus juices.   Make sure everything is evenly combined, then seal container. Place in fridge for at least 1 hour or until fish is opaque.

Make plantain chips.  You will probably need to make a few batches depending on the size of your pan.  Heat two tablespoon of butter in a non-stick frying pan on medium-high, evenly coating entire surface area. Add plantain slices one at a time, frying each side until golden brown.  Drain on a paper towel, salt while still warm.  Set aside to cool.

Once ceviche is finished marinating, combine each serving with avocado, cilantro, and tomatoes.  Serve with plantain chips.

* Refrigerate any leftovers and eat within 24-hours.