ingredients
all
2 lbs assorted seafood
cherry tomatoes (or 1 cup roma tomatoes)
seeded and diced
1 red onion
small dice
1 red bell pepper
small dice
1 bunch scallions
sliced
1 bunch cilantro
stems and leaves minced
1 Tbsp olive oil
Kosher salt and ground black pepper to taste
1 C lime juice
Zest of 1 orange
Juice of 2 oranges
1 1/2 tsp ground allspice
1/4 cup extra-virgin olive oil
2 green plantains
peeled and thinly sliced on a mandolin
Salt
Rice bran oil for frying
2 each avocados
diced
cookware
  • large stock pot
  • spider
  • Large nonstick sauté pan
  • mandolin
  • fry oil
  • Fry basket
  • fry pot
  • cooling rack
For the Ceviche Base
1
In a large pot of salted boiling water, blanch your seafood until just cooked through – cooking times will depend on the size of the food. Using a slotted spoon or spider, remove the cooked seafood into an ice bath. Remove from ice bath and keep chilled.
2
In a large bowl, mix all of the seafood with the onion, tomatoes, bell pepper, scallions, cilantro, olive oil, and salt and pepper to taste. Mix in the lime juice, orange zest, orange juice, jalapeno, ground allspice, and extra-virgin olive oil and let marinate for 30 min. Gently fold in the avocado right before serving.
For the Cuban Plantain Chips
3
Preheat a ½ inch of rice bran oil in a deep skillet to 360F (or use deep fryer). Using a mandoline, slice plantains into thin ovals on a bias. Fry in batches until golden (and a tap with a metal spoon sounds hollow), about 1 minute each side. Remove to a paper towel-lined tray. Season lightly with salt.
To Serve
4
Divide ceviche into rocks glasses with appropriate garnishes and serve with a spoon. Be sure to include some “leche de tigre” (marinade) with each portion!