Raise your hand if you’ve eaten at Bahama Breeze? I actually haven’t eaten there in years, probably since we moved away from Florida. They make these tostones with chicken that my Suegra absolutely loves. She eats it every time she goes to the restaurant. This recipe was the inspiration from that particular menu item.
But let me back up a bit. TOSTONE CUPS. I can’t bring myself to call it green plantain cups because it just sounds weird coming out of my Cuban mouth. If you’ve never had a tostone in your life, let me tell you, you’re totally missing out. In this recipe, I turned them into cups (usually you eat them flat), to hold all the filling inside. I happen to not have a tostonera cup press. I know…I know…but for some reason, I never thought to get one.
HOWEVER! I managed to improvise and all of you will be able to make these! I took some pictures, not to worry!
This was actually my first time making ceviche and it was so darn easy to make. I took direction from our friend George who happens to be the seafood master. The guy goes spear fishing and looks like a badass every time, then comes home and cooks his catch! I know. Está acabando!
So, the best part of this recipe is it tastes freaking amazing AND it looks really impressive. It’s great for a baby shower, a BBQ, a game night or even a quiet date night at home. 🙂
- 1 pound of peeled and deveined shrimp
- 1 yellow bell pepper finely diced
- 1 shallot finely diced
- 2 plum tomatoes diced
- 1 mango diced
- 1 orange, juiced
- 1 jalapeño seeded and finely diced
- 1/4 cup of finely chopped cilantro
- 4 green plantains
- Canola Oil
- In a medium bowl, juice 3 limes.
- Heat a medium pot to boil. Place the shrimp inside and blanch them for 1 minute. Take it out and place it inside the bowl with the lime juice. Let it sit for about two hours.
- Take out the shrimp and dice into bite sized pieces. Pour out the lime juice and leave only 1/2 cup. Place the shrimp back in the bowl along with the orange juice, shallot, tomato, bell pepper, mango, jalapeño, and cilantro. Add salt and pepper to taste.
- Heat oil to 375 degrees F.
- Peel the green plantain and slice into 3 inch pieces. Fry the plantain pieces for 5 to 6 minutes. Remove the plantains and let cool for a couple of minutes.Place each piece inside a muffin tin. Using a large rolling pin, press down on each piece making a cup inside the tin. You could also use a second muffin tin and press down firmly to form a cup.
- Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown.
- Remove the cups and drain on paper towels and sprinkle with salt.
- Place the ceviche inside the tostone cups and serve.
- Any leftover ceviche is great with tortilla chips!
I cut my green plantains about 2-3 inches long so when you smash them in the muffin tin, it forms a good cup.
Yes, I said muffin tin. I actually used a rolling pin to smash my plantains (after they were fried first, of course).
Until they form a good size cup. Be gentle because you don’t want to break these!
Continue until you’re done with all the pieces.
Ok, tostone break. Check out this gorgeous filling!
And we’re back! My husband took these shots while I fried them up again in our cast iron skillet.
You fry tostone twice in order to get that nice crunchy exterior. It’s key, people!
These are so incredibly beautiful to photograph. The colors popped and even my oldest daughter was fascinated by all the pretty colors the dish had to offer.
I mean, my sister and I couldn’t get over how delicious these were. I brought forks, but clearly they weren’t necessary.
And there aren’t many ingredients either! Thank you Bahama Breeze! Thank you George!
Thank you little tropical shrimp filled tostone cup…my dreary winter day was quite perked up after this.