Shrimp Ceviche with Chifles and Patacones (Plantain)

Method

1. Clean the shrimp: remove the carapace and set aside. Make a small incision on the back of the tail to remove the black vein.
2. Place the shrimp shells in a small saucepan with 200 ml of water and a pinch of salt. Bring to a boil and cook on low heat for about 10 minutes to make a broth.
3. After 10 minutes, strain the broth and return it to the pan. Bring to a boil again, add the shrimp, and cook for about 1.5–2 minutes until they lose their transparency. Do not overcook.
4. Pour the shrimp and cooking liquid into a dish and let cool.
5. Prepare the onion: cut the red onion in half, peel, and slice very thinly. Place in a bowl, wash under running water, then add the juice of 2 lemons and let marinate for about 10 minutes.
6. Meanwhile, prepare the tomatoes: cut in half, remove the fibrous core, and cut into small cubes. Set aside.
7. Finely chop the parsley (or cilantro if using).
8. Prepare the plantain: cut off the tip, insert the knife blade and slide to peel off the skin. For patacones, cut into pieces about 2 cm thick. For chifles, slice very thinly using a mandoline, preferably directly into the frying oil.
9. For patacones: fry the 2 cm pieces in sunflower oil for about 2 minutes, then remove and gently smash each piece with a meat mallet. Fry again for about 2 minutes. Remove and season with salt.
10. For chifles: slice the plantain thinly directly into hot oil. Fry until the oil stops bubbling (a few minutes). Remove and drain. They will be very crispy.
11. Assemble the ceviche: in a large bowl, combine the shrimp with their liquid, the marinated onion (reserve the marinade liquid for later use), the tomatoes (add only at the last moment to keep crunch), chopped parsley, a grind of black pepper, salt, a drizzle of olive oil, a teaspoon of mustard, the juice of the orange (squeeze one segment), and the juice of the remaining lemon or lime. Mix well.
12. Serve immediately with chifles and patacones on the side.