Next Level Chef Simply Elevated Brunch: Seafood Ceviche with Tostones

Chef @CookingconOmi takes on the Tropical Fish challenge with @SimplyBeverages OJ #sponsored 🍊🐟 See description below for the full ‘Seafood Ceviche in Tostones Cups’ recipe to elevate your brunch game, and don’t miss #NextLevelChef Thursdays at 8/7c on FOX! Seafood Ceviche in Tostones Cups Recipe INGREDIENTS 1lb large shrimp, peeled, deveined and cut in thirds 1 cucumber, cored, peeled and small diced ½ orange bell pepper, cored, julienned and small diced ¼ red onion, small diced 1c cherry tomatoes, sliced 3 cloves garlic, finely chopped 3 limes juiced or ½ c ¼ c Simply Orange Pulp Free ¼ c olive oil ¼ bunch cilantro, chopped Salt & pepper to taste TOSTONES CUPS 4 green plantains, peeled and cut in 1” slices 1 ½ c oil for frying INSTRUCTIONS 1. Clean/ rinse shrimp thoroughly. In a mixing bowl or shallow dish combine the shrimp, lime juice, Simply Orange Pulp Free and onion. Allow to marinate for 15 mins. 2. In a medium sauté pan, heat frying oil over medium heat to 350 degrees. Fry each plantain slice until light golden brown, about 5 mins. 3. Press the slices with a lemon squeezer to form small cups. 4. Once all the tostones cups are formed, fry them again over medium high heat 2-3 mins until they turn golden brown. Remove from heat and set aside. 5. Shrimp should have now turned slightly pink. Add the cucumber, orange bell pepper, tomatoes, garlic and cilantro into the bowl and combine. Season with salt & pepper, and allow to marinate an additional 15 mins. 6. Ceviche should now be cooked through, shrimp should be pink and firm. Add olive oil, taste and add additional salt & pepper to taste. Serve inside tostones cups. Next Level Chef Simply Elevated Brunch: Steak & Eggs with Orange Curry Sauce | Food Club FOX #NextLevelChef #FOX