Fresh shrimp, onions, cucumbers, tomatoes, corn, avocados, and cilantro submerged in a spicy seasoned citrus stock.
in a medium saucepan bring 2 quarts of water, olive oil, and salt to a boil. Add shrimp and cook for 3 minutes. After, rinse with ice-cold water to cease the cooking process. and set aside.
Place the garlic cloves, cajun seasoning, ginger, celery stalks, sprigs of cilantro, poached shrimp, vegetable stock, Chili Habanero Pepper, Serrano pepper, lime juice, red onions, and clamato juice in a blender and pulse for 30 seconds.
Place poached shrimp in a bowl with ceviche marinade and place two bay leaves on top. Allow shrimp and stock to marinate for 30 minutes.
Dice the onion, cucumber, tomatoes, and cilantro and place in refrigerator to retain freshness. Remove the corn from the cob and place it in the refrigerator as well.
Peel, slice, and fry the plantain. Set it aside to cool. Lightly season with salt to taste.
After 30 minutes has lapsed. Add diced onions, cucumbers, tomatoes, cilantro, and corn. Dice your avocados and add them to the mixture. Mix softly. Plate the appetizer in a margarita glass and garnish with the fried plantain. Enjoy!
Serving Size 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.