Citrus infused shrimp ceviche made with a Flanders Red Ale. This light and refreshing shrimp ceviche with homemade baked plantains is perfect for summer.
I’ve had these pictures on my computer for weeks! I LOVED this recipe and we make it all the time, but I’m not a fan of the pictures. Huck is repeatedly asking me to make this. He’d be perfectly happy if I kept a batch in the refrigerator at all times. I’m pretty sure when he reads that he’ll vote to make it happen. The good thing is this is a light and healthy dish. All fresh ingredients, lean proteins, and I even baked the plantains. I started making this for us to take to the beach as a snack. The last thing I want is something heavy while sitting around in my bathing suit.
Speaking of bathing suits, this weekend I’m attending a blog conference in Orlando, the Food and Wine Conference. My friend Dianna from The Kitchen Prep and I will be driving up Friday morning. We’re rooming with another food blogger, Shaina from Take a Bite out of Boca, and our trip will start with a margarita party by the pool at the Rosen Shingle Creek. As you can imagine, my weekend is going to be packed full of blog talk, lots of food, and even more blog talk. It’s kind of nice that I’ve had a little down time with work and actually had time to work on my blog the last few weeks. I’ve had time to do some research and figure out what I’d like to spend more time learning about and where I need more help. SEO, Google Analytics, food photography, it’s all so over my head, and it takes me HOURS to learn basic things. I’m not going to tell you how long it took me to figure out how to add a Facebook like button on my old layout. I’m sure computer programmers are like, that’s easy stuff… HA! I was super excited the other day when I wrote my very own line of code. Normally, I just find code and add my links. I actually had to write out the codes for bold, underline links, etc. And it works! It would be so nice to hire someone to handle all that for me… but that will not be happening anytime soon.
I’m excited to talk to more experienced bloggers about what works for them. I’m also a brand ambassador for a photographer, Ashlee Hamon. I’m hoping she can give me some advise to improving my photography.
I will of course let you guys know how it goes. Make sure you follow me on Instagram or Twitter to stay up-to-date on my trip to the Food and Wine Conference.
For this recipe, I used some of the shrimp from my Beer Marinated Shrimp. You could also use precooked shrimp to make this recipe even easier.
Other Beer to Try:
- Troublesome- Off Color Brewing
- 2015 La Folie Sour Brown Ale- New Belgium
- Chapeau Exotic - Brouwerij De Troch
- Tartare - Bear Republic Brewing Co
- 1 pound Shrimp- Cooked and Chopped
- 3 Medium Roma Tomatoes- Seeded and Small Diced
- ¼ Red Onion- Small Dice
- ¼ Cup Cilantro- Chopped (Measure Cilantro prior to chopping)
- 1 Small Jalapeno- Minced (More or less depending on your taste)
- ¼ Small Bell Pepper- Small Diced
- 2 Limes- Juiced
- 2 Tablespoons Orange Juice
- Salt and Pepper to Taste
- 2 Ripe Plantains- Sliced Thin
- Olive Oil or Vegetable Oil
- Combined all the ingredients, but the Plantains and Oil, in a medium size bowl. Taste and adjust seasoning as needed. Place in the refrigerator for at least one hour prior to serving.
- Preheat the oven to 350 degrees.
- Lightly coat a lined cookie sheet with oil {I use a Misto Sprayer but you can just a paper towel to fully coat the pan.
- Place the plantains in a single layer on the pan, and spray or drizzle with additional oil.
- Season with Salt and Pepper and bake for 25-35 minutes or until crispy and golden brown.
- Plantain chips can be stored in an airtight container for a few days.
Looks mouth watering! I know your looking forward to the blog conference. Have a good time, I Love You, Mom
Thanks Mommy!