Put a flavorful spin on fish and chips with this zesty recipe.
For the ceviche
- 1 Pound halibut, cut into ½ inch cubes (snapper and grouper work well too)
- 6 Shrimp, peeled and deveined, tails removed
- 1 Tablespoon lime zest
- 1 Tablespoon orange zest
- 1 Cup orange juice
- 1 Cup lime juice
- 1 Shallot, minced
- 1 Habanero pepper, seeded and diced (use Fresno pepper for a milder taste)
- 4 Tablespoon yellow bell pepper, diced
- 3 Tablespoon olive oil, for garnish
- 2 Tablespoon chopped cilantro, for garnish (optional)
- Salt and freshly ground black pepper to taste
For the plantain chips
- 3 Green plantains
- 3 Cup canola oil, for frying
- Kosher salt to taste
To make the ceviche, place all the ingredients (except cilantro and olive oil) in a large glass bowl and stir to combine. Cover and refrigerate for at least 1 hour and up to 3 hours. Season with salt and freshly ground pepper.
To make plantain chips, peel plantains and cut into ½-inch wheels. In a large frying pan heat canola oil to 325° F. Add the wheels in 3 batches and fry until lightly golden, about 3-4 minutes. Lower the heat to keep oil warm. Transfer plantain wheels to a plate lined with paper towels and cool for 3 minutes.
Using the bottom of a small pan flatten each wheel to the thickness of a potato chip. Increase heat to medium-high and fry plantain chips until crisp, about 2 minutes. Drain chips on paper towels and sprinkle with Kosher salt.
Place some ceviche in 4 chilled martini glasses. Drizzle with a few drops of olive oil and garnish with chopped cilantro, if using. Serve crunchy tostones on the side.