Smoky Mushroom Ceviche with Crispy Patacones

A refreshing and zesty mushroom ceviche marinated in a vibrant citrus mixture with a hint of smoke, served with crunchy fried green plantains (patacones) and a simple green salad.

• Prep: 35 min
• Cook: 20 min
• Total: 55 min
• Servings: 2
• Cuisine: Colombian
• Difficulty: Medium
• Cost: $3.90/serving

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• fry
• fresh
• tangy
• smoky
• spicy
• healthy

Ingredients

• 1 tablespoon olive oil
• 4 ounce cremini mushrooms (sliced thin)
• 0.5 red onion (medium, thinly sliced)
• 0.25 cup fresh lime juice (about 2 limes)
• 2 tablespoon fresh orange juice
• 0.5 Roma tomato (medium, seeded, diced)
• 1 jalapeno (small, finely minced (seeds removed for less heat))
• 0.25 cup fresh cilantro (chopped)
• 0.5 teaspoon smoked paprika
• 1 pinch salt
• 1 pinch black pepper
• 2 green plantains (large, unripe)
• 2 cup vegetable oil (for frying)
• 0.25 cup water (warm)
• 0.5 teaspoon salt
• 2 cup mixed green salad
• 2 tablespoon vinaigrette dressing

Instructions

1. For the Mushroom Ceviche: Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the sliced cremini mushrooms and cook, stirring frequently, until they release their liquid and are lightly browned, about 5-7 minutes. Remove from heat and let cool.
2. In a medium glass or non-reactive bowl, combine the thinly sliced red onion, fresh lime juice, fresh orange juice, diced Roma tomato, finely minced jalapeno, 1/4 cup chopped fresh cilantro, and smoked paprika. Stir well.
3. Add the cooled cooked mushrooms to the citrus mixture. Season with a pinch of salt and black pepper. Stir gently to combine. Cover and refrigerate for at least 15-20 minutes to allow the flavors to meld and the 'cooking' process to occur. You can marinate for up to 2 hours.
4. For the Patacones (fried plantains): Peel the green plantains. Cut each plantain into 1-inch thick pieces.
5. Heat 2 cups vegetable oil in a deep skillet or pot over medium heat until it reaches 325-350°F. Carefully add the plantain pieces in a single layer, without overcrowding the pan. Fry for 5-7 minutes, turning occasionally, until light golden yellow and softened. They will not be crispy yet.
6. Remove the plantains from the oil with a slotted spoon and place on a paper towel-lined plate to drain briefly. On a cutting board, use a heavy, flat object (like the bottom of a glass or a patacones press) to firmly flatten each warm plantain piece into a thin disc, about 1/4-inch thick.
7. In a small bowl, combine 1/4 cup warm water and 1/2 teaspoon salt. Quickly dip each flattened plantain disc into the salty water mixture.
8. Increase the oil temperature to 375°F. Return the flattened plantains to the hot oil and fry again for 3-5 minutes, turning once, until deeply golden brown and crispy. Remove with a slotted spoon and place on fresh paper towels to drain. Sprinkle with an additional pinch of salt, if desired.
9. For the side salad: In a small bowl, toss the mixed green salad with vinaigrette dressing.
10. Serve the chilled smoky mushroom ceviche with warm, crispy patacones and a simple green salad. The patacones are perfect for scooping up the ceviche.

Notes

Ensure plantains are truly green and unripe for the best patacones texture. For best crispness, patacones should be served immediately after frying.

Nutrition (per serving)

• Calories: 680
• Protein: 7 g
• Carbohydrates: 80 g
• Fat: 40 g
• Fiber: 9 g
• Sodium: 650 mg
• Saturated Fat: 5 g
• Sugar: 12 g