Shrimp and Plantain Ceviche with Cilantro and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing ceviche combining tender shrimp, sweet fried plantains, and a zesty cilantro-chili marinade inspired by Caribbean flavors of Santa Marta. This caribbean-inspired seafood ready in about 30 minutes pairs small shrimp (peeled and deveined), medium green plantains, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and slice 2 medium green plantains into 1/4-inch thick rounds. Heat 1 cup vegetable oil in a deep skillet over medium heat and fry the plantain slices in batches for 2-3 minutes until golden and crisp. Drain on paper towels and set aside.
  2. Step 2: Bring a pot of salted water to a boil, add 12 oz peeled and deveined shrimp, and cook for 2-3 minutes until pink and opaque. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and chop shrimp into bite-sized pieces.
  3. Step 3: In a mixing bowl, combine chopped shrimp, 1/2 cup fresh lime juice, 1/4 cup chopped fresh cilantro, 1 tsp minced red chili, 1/4 cup finely diced red onion, 1 tsp salt, and 1/2 tsp ground black pepper. Stir gently and let marinate in the refrigerator for 20 minutes.
  4. Step 4: Just before serving, fold in the fried plantain slices to maintain their crispness. Serve chilled as a vibrant appetizer or light meal.

Frequently asked questions

How long does Shrimp and Plantain Ceviche with Cilantro and Chili take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp and Plantain Ceviche with Cilantro and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium green plantains from drying out.

Can I substitute ingredients in Shrimp and Plantain Ceviche with Cilantro and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp and Plantain Ceviche with Cilantro and Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shrimp and Plantain Ceviche with Cilantro and Chili?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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