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In the Kitchen: Ceviche Chapino

Evie Sanders, a student with the Culinary Arts & Hospitality Management program at LCC, shows up how to make ceviche. She uses fried plantain as a method to enjoy the dish. (SBG)

Watch In the Kitchen #LiveOnKMTR NBC 16 TODAY Thursday, April 27, at 6:30 a.m.

It may still be spring, but summer is just around the corner. Summer food usually means something light and fresh. Evie Sanders, a student with the Culinary Arts & Hospitality Management program at LCC, shows up how to make ceviche. She uses fried plantain as a method to enjoy the dish.

This will be one of the featured items at the upcoming Food Scene Eugene, taking place May 5 & 6.

And if you watch the video (which will be posted Thursday), there’s a special twist substitution that Evie used when preparing this recipe.

Ceviche Chapino Recipe

Serves 4-6

Ingredients

· ½ pound medium-small shrimp, peeled and deveined

· ½ pound crab in ¼ in pieces

· 2 Tbsp salt

· ½ cup lime juice (juice from 4-6 limes) or keylime juice

· ½ cup lemon juice (juice from 2-3 lemons)

· ½ cup finely sliced green onion

· ¼ cup cilantro, hache

· ¼ cup Italian or curly parsley, hache

· 1 cup multicolored/heirloom tomatoes

· 1 cucumber, ½ peeled & diced into 1/4-inch pieces ½ sliced thin and twisted as garnish

· ½ avocado, peeled, seed removed, cut into thin slivers

· 3 Tbsp Ashanti hot sauce

· 1 fried yellow unripe plantain

Directions

1. If using real fish- In a large pot, bring to a boil 4 quarts of water, salted with 1 Tbsp salt. Add the shrimp and crab cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. Drain the shrimp.

2. Cut half of the shrimp in half, and the rest into ¼” inch pieces. Place shrimp in a glass or ceramic bowl & mix in with the crab, lime and lemon juice. Cover and refrigerate for at least two hours or overnight.

3. Add in the diced green onion and tomatoes to the ceviche and Ashanti hot sauce about a half hour before serving and refrigerate.

4. In the meantime, peel the plantain and cut it into 1-inch chunks.

5. Heat the oil in a large skillet or use a deep fryer. Place the plantains in the oil and fry on both sides, approximately 3 1/2 minutes per side.

6. Remove the plantains from the oil and flatten the plantains by placing a plate over the fried plantains and pressing down.

7. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

8. Right before serving, add the cilantro and cucumber to the ceviche, and garnish with the avocado.

Alternatives:

Tilapia or sole can be added for a different kind of taste. Green mango can be used instead of or along with the cucumber.

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