Serves 12-15


For the ceviche

1/4 cup kosher salt, plus more for seasoning
2 pound bay scallops, cut into ½ inch pieces
1 pound medium shrimp, peeled and deveined
2 cup lime juice
2 oranges, juiced
1/2 cup red onion, finely chopped
1/3 cup red bell pepper, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped (Serrano will be hotter)
1 cup tomatoes, seeded and diced
1 tsp ground allspice
2 avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil

For the Plantain Chips

2 green plantains, peeled


For the Ceviche

Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 2-3 minutes depending on the size of the shrimp. If your shrimps are different sizes, blanch separately by size so they all cook evenly. Remove the shrimp from the water and put in ice bath. Once they are cooled, pat them dry with towel.

Chop shrimp into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lime and orange juices and stir in the red onion, peppers, and allspice. Refrigerate for 1 hour.

Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, and then season to taste with kosher salt.

For the Plantain Chips

Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.

Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with salt. Transfer to a serving plate and serve.

To serve, divide the ceviche in glasses or bio cups, garnish with chopped cilantro and plantain chips.

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