Ceviche Campechano Recipe
Shrimp & fish ceviche with habanero-mango leche de tigre, radish, red onions, cucumbers, diced mango & seasoned pepitas. Served with plantain chips.
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Ingredients
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Ceviche
Plantain Chips
Method
Ceviche Preparation
- 1
Prepare the Seafood
In a bowl, combine the fresh shrimp and diced white fish. Pour the lime juice over the seafood to cover completely, and let it marinate in the refrigerator for about 15-20 minutes until the shrimp turns pink and the fish becomes opaque.
- 2
Make the Leche de Tigre
In a blender, combine the marinated seafood with the habanero pepper, diced mango, and a splash of the marinating lime juice. Blend until smooth to create the leche de tigre. Adjust seasoning if necessary.
- 3
Combine the Ingredients
In a mixing bowl, combine the marinated seafood with sliced radish, chopped red onion, and diced cucumber. Pour the leche de tigre over the mixture and gently toss to combine.
- 4
Add Pepitas
Sprinkle the toasted pepitas on top of the ceviche just before serving for added crunch.
Plantain Chips Preparation
- 5
Prepare the Plantains
Heat vegetable oil in a deep frying pan over medium heat. Once hot, add the thinly sliced plantains in batches and fry until golden brown and crispy, about 3-5 minutes per batch.
- 6
Drain and Season
Use a slotted spoon to remove the fried plantain chips from the oil and place them on paper towels to drain excess oil. While still hot, sprinkle with salt to taste.
