Tostones Filled With Mexican Shrimp Ceviche Recipe

Recipe By QueRicaVida

I met artist sam kirk during the filming of some videos for qu rica vida. I loved the experience because shes a talented young woman who expresses her creativity through various mediums, using anything within her reach to let her imagination run free, whether it be paint, metals, wood, glass, and so on. Sam is self-taught and multidisciplinary. She was born in chicago but has lived in new york for some time, a city that constantly inspires her and where, as an artist, she can enjoy life to the fullest while taking part in the intense and artistic latin american scene. She gets her latin roots, mexican and puerto rican, from her mother, which means sam also carries the rhythm in her veins and is a great dancer. When i asked her how she relates art with cooking, she suggested that i look at the dish as if it were the empty canvas where we will paint something beautiful, and the ingredients as the color palette; we must mix colors, lights and shadows, to make the dish look balanced and attractive. Sam loves mexican food, as well as puerto rican food, which is why i came up with this recipe thinking of her since it combines flavors from both cuisines. Its a delicious shrimp ceviche served on a basket of tostones. The textures and flavors in this dish result in a spectacular combination. The ceviche is light and refreshing, while the tostn basket is crunchy and slightly salty, with that rich fried plantain flavor that perfectly compliments the shrimp ceviche. This dish is versatile so it can be served as a side dish or appetizer, with a cold glass of beer or with a glass of white wine with nice acidity and herbaceous tones.

4.6
17 Rating -
Rate
1hr total
40minsPrep
1hr total
40m.Prep
Tostones Filled With Mexican Shrimp Ceviche
plan
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ingredients serve

Ingredients for Tostones Filled With Mexican Shrimp Ceviche Recipe

  • 1/2 Green plantains
  • 0.17 cup Vegetable oil
  • As required Salt
  • 0.17 pound Shrimp, peeled
  • As required Salt And Pepper To Taste
  • 0.08 cup Lemon juice
  • 0.08 Onion, cut into thin strips
  • 0.17 tablespoon Jalapeno pepper, cut into small cubes
  • 0.17 Seedless tomato, cut into thin strips
  • 0.67 Black olives, thinly sliced
  • 0.33 tablespoon Cilantro, Chopped
  • 0.08 cup Mayonnaise
  • 0.33 tablespoon Ketchup
Nutrition
value
577
calories per serving
52 g Fat17 g Protein12 g Carbs2 g FiberOther

Current Totals

  • Fat
    52g
  • Protein
    17g
  • Carbs
    12g
  • Fiber
    2g

MacroNutrients

  • Carbs
    12g
  • Protein
    17g
  • Fiber
    2g

Fats

  • Fat
    52g

Vitamins & Minerals

  • Calcium
    69mg
  • Iron
    2mg
  • Vitamin A
    525mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    23mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    178mg
  • Selenium
    32mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By QueRicaVida