Spicy Mango and Coconut Shrimp Ceviche with Crispy Plantain Chips

[willa_On]

Hey everyone, I just had to share this incredible appetizer I came across recently - Spicy Mango and Coconut Shrimp Ceviche with Crispy Plantain Chips. It's a vibrant and flavorful dish that's perfect for any occasion!

The ceviche itself is a delightful mix of textures and tastes. Fresh, succulent shrimp "cooks" in a refreshing citrus marinade infused with the sweetness of mango and the creaminess of coconut milk. A touch of chili pepper adds a welcome kick, while red onion and cilantro provide a delightful crunch and freshness.

The crispy plantain chips, made from thinly sliced plantains fried to perfection, offer the perfect salty and savory counterpoint to the ceviche. It's a truly addictive combination!

This appetizer is light, refreshing, and bursting with flavor. It's sure to impress your guests and leave them wanting more.

Ingredients:

• For the Ceviche:
  • 1 pound raw shrimp, peeled and deveined
  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped (adjust for desired spice level)
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup coconut milk
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Crispy Plantain Chips:
  • 2 green plantains, ripe but firm
  • Vegetable oil for frying
  • Salt, to taste

Procedure:

1. Prepare the Ceviche: In a medium bowl, combine the shrimp, diced mango, red onion, jalapeno pepper (if using), and cilantro.
2. In a separate bowl, whisk together the lime juice, coconut milk, olive oil, salt, and pepper. Pour the citrus marinade over the shrimp mixture and toss gently to coat.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the shrimp is opaque and cooked through.
4. Make the Crispy Plantain Chips: While the ceviche marinates, heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Slice the plantains thinly (about 1/8 inch thick). Carefully add the plantain slices to the hot oil and fry for 1-2 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels. Season with salt immediately.
5. To Serve: Spoon the chilled ceviche into a serving bowl. Surround the ceviche with the crispy plantain chips for dipping.

This unique appetizer is a guaranteed crowd-pleaser and a fun way to explore new flavor combinations. Let me know what you think in the comments below!

 

[Timmy24]

Wow, this sounds amazing! The combination of spicy mango and coconut shrimp ceviche with crispy plantain chips must be a burst of flavor. Thanks for sharing this appetizing recipe!

 

[Keith_]

The combination of sweet mango, creamy coconut, and zesty shrimp, all with a kick of spice, is simply divine. Thanks for sharing.

 

[KarenDeel]

This Spicy Mango and Coconut Shrimp Ceviche looks like a flavor explosion! Love the combo of mango and coconut—sounds so refreshing. The crispy plantain chips are the perfect touch! Can’t wait to try it!