Caribbean Tropical Ceviche with Passion Fruit and Sweet Plantain

Ingredients

• 2 lb Shrimp (fresh, for boiling)
• 1 Onion (quartered, for the cooking broth)
• 2 Bay leaves (for the broth)
• 3 dientes Garlic (for the broth)
• Peppercorns (to taste, for the broth)
• 1 tsp All-purpose seasoning (for the broth)
• Salt (to taste for the broth and the ceviche)
• 1 Mango (diced)
• 1 Onion (thinly sliced into feathers)
• 0.25 cup Cilantro (finely chopped)
• 1 Sweet plantain (diced and fried)
• 1.5 Chili pepper (finely chopped (with seeds for more heat))
• 8 oz Buttermilk (approximately half a bottle; adds creaminess)
• 1 Lime (its juice)
• 2 Passion fruit (the pulp of 2 large fruits)
• Tajín (optional, for garnishing at the end)

Steps

1. 1

   In a pot with water, add the quartered onion, 2 bay leaves, 3 garlic cloves, peppercorns, all-purpose seasoning, and salt to taste. Bring to a boil to create an aromatic broth.

2. 2

   Once the aromatics have released their flavor, remove them from the water with a slotted spoon.

3. 3

   Add the 2 lb of shrimp to the boiling water. Cook for barely 2 minutes or until they turn pink.

4. 4

   Remove the shrimp immediately and plunge them into a bowl of ice water to stop the cooking process. Drain and set aside.

5. 5

   In a large bowl, place the cooked shrimp and add the thinly sliced onion, diced mango, cilantro, chili pepper, and fried sweet plantain cubes.

6. 6

   Pour the 8 oz of buttermilk over the mixture to add creaminess.

7. 7

   Add the pulp of the 2 large passion fruits and the juice of one lime.

8. 8

   Gently mix all the ingredients, adjust the salt level, and garnish with a bit of Tajín if desired.

9. 9

   Serve cold accompanied by plantain chips or tortilla chips.

Notes

If you cannot find buttermilk, some users suggest using kefir as a substitute. The sweet plantain must be fried before adding it to maintain its texture.

Nutrition per serving

• ceviche
• seafood
• tropical
• caribbean
• appetizer
• main course
• fruit