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Tostones Filled with Mexican Shrimp Ceviche

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  • Prep 40 min
  • Total 60 min
  • Ingredients 14
  • Servings 6
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I met artist Sam Kirk during the filming of some videos for Qué Rica Vida. I loved the experience because she’s a talented young woman who expresses her creativity through various mediums, using anything within her reach to let her imagination run free, whether it be paint, metals, wood, glass, and so on. Sam is self-taught and multidisciplinary. She was born in Chicago but has lived in New York for some time, a city that constantly inspires her and where, as an artist, she can enjoy life to the fullest while taking part in the intense and artistic Latin American scene. She gets her Latin roots, Mexican and Puerto Rican, from her mother, which means Sam also carries the rhythm in her veins and is a great dancer. When I asked her how she relates art with cooking, she suggested that I look at the dish as if it were the empty canvas where we will paint something beautiful, and the ingredients as the color palette; we must mix colors, lights and shadows, to make the dish look balanced and attractive. Sam loves Mexican food, as well as Puerto Rican food, which is why I came up with this recipe thinking of her since it combines flavors from both cuisines. It’s a delicious shrimp ceviche served on a basket of tostones. The textures and flavors in this dish result in a spectacular combination. The ceviche is light and refreshing, while the tostón basket is crunchy and slightly salty, with that rich fried plantain flavor that perfectly compliments the shrimp ceviche. This dish is versatile so it can be served as a side dish or appetizer, with a cold glass of beer or with a glass of white wine with nice acidity and herbaceous tones.
by Morena Cuadra
Updated Jan 20, 2017
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  • 3 green plantains
  • 1 cup vegetable oil
  • Salt
  • 1 lb shrimp, peeled
  • Salt and pepper to taste
  • 1/2 cup lemon juice
  • 1/2 onion, cut into thin strips
  • 1 tablespoon (or to taste) jalapeño pepper, cut into small cubes
  • 1 seedless tomato, cut into thin strips
  • 4 black olives, thinly sliced
  • 2 tablespoons cilantro, chopped

Spicy mayonnaise

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon hot sauce (or to taste)


  • 1
    Peel and cut the plantains into 1 inch thick slices, approximately.
  • 2
    Tostones need to be fried twice, here are the steps you should follow: In a frying pan, heat the oil on medium heat and fry the sliced plantains, being careful to not brown them. Place them on a plate covered with paper towel. Place the sliced plantains on a cutting board and press down with the bottom part of a cup, plate or glass. They should be about a 1/4 inch thick, without breaking apart. Set them aside.
  • 3
    Meanwhile, cook the shrimp in boiling water seasoned with salt and pepper for about three minutes or until they change color. Drain and place them in a bowl with the lemon juice, jalapeño pepper, tomato, olives – save some for topping – and the cilantro. Season the mixture to taste, adding a bit more salt or jalapeño, if needed. Let marinate for a few minutes.
  • 4
    Join two or three tostones to make a bigger one, giving them a little concave shape to resemble a basket and fry them in hot oil until golden-brown. For this last step you can use spoons that are specifically made to shape tostones. Drain on paper towels and sprinkle with salt.
  • 5
    Before serving the tostones, fill them with the shrimp ceviche, top with a few olive slices, and decorate the plate with a few lines of the spicy mayonnaise.
  • 6
    Spicy mayonnaise: Combine the mayonnaise, ketchup, and hot sauce in a bowl. Place in a bottle with a small tip to decorate the plates.

Expert Tips

  • tip 1
    The tostones can be prepared ahead of time up until the step where they need to be flattened. You can store them for a few hours in a tightly sealed container and fry them again before serving.
  • tip 2
    If you don’t want to make the little tostón baskets, you can make normal tostones and use them as crackers instead, placing a few shrimps on each one.
  • tip 3
    If you want to add scallops to the ceviche, rinse them well and add them to the shrimp before adding the lemon juice.
  • tip 4
    You can use as little, or as much jalapeño as you like.

Nutrition Information

No nutrition information available for this recipe
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