Shrimp Jalapeño Ceviche With Baked Plantain Crisps [Whole 30, Paleo, GF]

It's 30 degrees outside and I'm missing the days of ceviche and sunshine on the pristine beaches of Mexico. It feels like a memory that's way too distant, so to calm my winter qualms, I've decided to spend all day in my apartment frolicking around in a bikini and sandals while making ceviche and tropical drinks. Okay, no but for real-- THIS. CEVICHE. IS. EVERYTHING.

I'm going to go ahead and say it's in my top 10 recipes ever, and the fact that I am making it a second day in a row in the dead of winter speaks for itself. I'm sure I'm not the only one out there trying to get a clean start to 2019, and this is the perfect starter recipe.

Crispy, carby baked plantain chips pair perfectly with the super flavor-packed shrimp ceviche, the whole thing comes together in less than an hour.

I'll be skipping the margs tonight, but I can't say that this wouldn't pair perfectly with some jalapeño margaritas... Enjoy! Serves 4, if you have the self-control not to eat the whole bowl. 

Ceviche

1 lb. of fresh or thawed raw shrimp
1 medium red onion, finely chopped 
2-3 medium tomatoes, diced
2 jalapeños, finely chopped
1/2 avocado, diced (optional)
6-7 limes, juiced (about 3/4 cup lime juice)
1 cup of cilantro, finely chopped
2 tablespoons coconut aminos
1 tablespoon [paleo] fish sauce
Salt and garlic powder, to taste

Plantain Crisps

2 medium green plantains 
1 tablespoon of sunflower oil
1 teaspoon of garlic powder
Salt, to taste


Preheat oven to 350 F/190 C. Line 2 baking sheets with foil or paper. Using mandolin or knife, thinly slice plantains into either circular discs or long slices (if using mandolin). I prefer long slices to optimize dipping capabilities ;). Toss plantains with sunflower oil, salt and garlic powder. In single layers, divide plantains between two baking sheets. Bake for 15 minutes, or until golden brown and crispy (should be the same texture as a thick potato chip). Set aside in sealed container or bag.

Bring medium pot of salted water to boil. Add raw shrimp and boil for a quick two minutes, careful on timing-- you don't want your shrimp to be rubbery or overcooked! Remove, strain and run under cool water for 10 seconds to stop cooking process. When cooled, chop each shrimp into four pieces, creating about 1/2 inch pieces. 

In large bowl, combine shrimp, onions, tomatoes, jalapeño, and cilantro. Toss to combine. Add wet ingredients and spices: lime juice, coconut aminos, fish sauce, salt and garlic powder. Toss to combine. Cover and refridgerate for one hour.

Before serving, if using, add in chopped avocado. Stir to combine. Serve with plantain crisps and enjoy!