Ceviche with Crispy Plantains

Ingredients

• 1 small bunch cilantro leaves fresh chopped
• 1  jalapeno seeded chopped
• 1  juice of lemon juiced
• 2  juice of lime juiced
• 1  juice of orange juiced
• 2 tablespoons olive oil 
• 2  plantains shredded green peeled
• 1  poblano pepper fresh seeded chopped
• 0.5 cup bell pepper red chopped
• 1 small onion red chopped
• 1 pound chilean sea bass fillets cut into 1/2-inch pieces
• 0.5 pound shrimp deveined peeled
• 0.5 pound if halved quartered

Equipment

• bowl
• frying pan
• paper towels

Directions

1. In a large bowl, combine the seafood with all ingredients except for the olive oil and the plantains. Gently stir to combine and coat the seafood with the juices. Cover and refrigerate for at least 6 hours.
2. In a large saute pan over medium heat, add 2 tablespoons olive oil and drop 1 1/2 tablespoon portions of shredded plantains into the oil. Cook each portion until golden brown, turning once. Using a fork, remove the plantains from the oil to paper towels.
3. Serve a chilled portion of the ceviche with some crispy plantains on top.