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


Step 1:

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.

Step 2:

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.

Step 4:

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.