Shrimp Ceviche with Baked Plantain Chips
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. Place the plantains in a single layer on the pan, and spray or drizzle with additional oil.
  5. Season with Salt and Pepper and bake for 25-35 minutes or until crispy and golden brown.
  6. Plantain chips can be stored in an airtight container for a few days.
Recipe by Life Food and Beer at http://lifefoodandbeer.com/shrimp-ceviche-with-baked-plantain-chips/