Cuban recipe
Tropical shrimp ceviche with pineapple, avocado and tostones
Cooked shrimp with pineapple, avocado and sour orange, served cold with freshly made tostones.
- Preparation25 min
- Cooking15 min
- Total time40 min
- Servings4 servings
- DifficultyEasy
This Cuban fusion appetizer combines cooked shrimp with pineapple, avocado and a citrusy touch of sour orange. Freshly made tostones add a crunchy contrast.
The citrus juice flavors the ceviche, but it does not replace cooking the shrimp.
Ingredients
Check off the ingredients you have.
For the ceviche
For the tostones
Method
- Bring water to a boil in a pot and cook the shrimp for 2 to 3 minutes, depending on their size, until opaque and cooked through.
AI-generated image.CiberCuba - Drain the shrimp, cool them quickly in ice water and drain again. Keep them refrigerated while you prepare the other ingredients.
- Cut the pineapple into small cubes and thinly slice the red onion. Chop the cilantro and, if using, the ají cachucha.
AI-generated image.CiberCuba - Mix the cold shrimp with the pineapple, onion, cilantro, optional ají, citrus juice and olive oil. Add salt and pepper to taste and let rest in the refrigerator for 10 minutes.
AI-generated image.CiberCuba - Meanwhile, peel the green plantains and cut them into thick slices.
- Heat oil for frying in a skillet and fry the slices for 3 to 4 minutes. Remove and flatten them with a tostonera or the base of a plate.
AI-generated image.CiberCuba - Fry the flattened plantains again until golden. Drain on paper towels and season with salt to taste.
AI-generated image.CiberCuba - Cut the avocado into cubes and gently fold it into the cold ceviche so it doesn't fall apart.
- Serve the ceviche cold with the freshly made tostones on the side.
