- 1 pound medium shrimp, peeled and deveined
- 1/4 cup lime juice
- 1 1/2 diced seeded roma tomatoes, about 6 to 8
- 1/2 cup finely chopped red onion
- 1/3 cup chopped cilantro
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 small serrano chiles, finely chopped
Bring 1 quart water to a boil and add shrimp and cook shrimp about 5 minutes. Drain shrimp. Once shrimp is cool enough to handle transfer to a cutting board and shop into 1/2-inch pieces.
In a glass bowl combine shrimp, lime juice, onion, tomato, salt, sugar, serrano chiles, oil and cilantro. Mix well and refrigerate for one hour. Serve over Fried Plantains Cups.
- 3 plantains
- vegetable oil for frying
Using a pairing knife, cut both ends of the green plantains. Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces. In a deep frying pan heat oil to 275 degrees add plantain and fry, for two minutes on both sides. Transfer to paper towel and let cool slightly
Spray tostonera with non-stick spray. Place plantain piece on flat indentation to make chips, close the tostonera and press. With a fork remove the plantain cups and return them to the hot oil for another two minutes. Salt to taste and serve immediately.