1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Joe Fortes’ Shrimp Ceviche

| posted Wednesday, Jul 31st, 2013

Joe Fortes’ famous rooftop patio is now open and to celebrate they’re introduction a delicious new menu item – shrimp ceviche! AND, it’s gluten free! 

Ingredients include: shrimp, jalapeno, avocado, tomato and plantain chips!

Shrimp Ceviche:
Serves 4-6

12 oz  fresh hand peeled shrimp meat
1  avocado, diced
80ml  red onion, minced
45ml  minced jalapeno
100ml  cilantro, chopped
120ml  grape tomatoes, quartered
200ml  jalapeno dresssing
plantain chips or tortilla chips

Place the shrimp, avocado, red onion, diced jalapeño, cilantro, tomatoes and enough dressing to thoroughly coat the ingredients. Mix well, spoon into chilled bowls or martini glasses. Top with a sprig of cilantro; serve with plantain chips or tortilla chips.

To make plantain chips, boil plantains in a large pot of simmering water for 5 minutes remove from pot and chill in ice water until completely cooled. To peel, gently slice down each side of the plantain just through the peel, remove peel. Slice plantains very thinly with a slicer or mandolin. Deep fry at 350 until crisp and golden brown remove and season with salt.

For Dressing:
2  fresh jalapenos, seeded and chopped
150ml  lime juice
240ml  olive oil
1clove  minced garlic
10ml  salt

Place all ingredients in blender and puree until smooth. Recipe makes extra dressing to serve on the side or add extra to the recipe if desired.