Recipes & Pairings
Shrimp Ceviche with Plantain Chips
Bright, citrus-cured shrimp paired with crisp, golden plantain chips creates a refreshing, flavor-packed bite that instantly transports you to the coast.
Paired with Rioja, the wine’s vibrant acidity and layered citrus notes elevate every element- enhancing the freshness of the seafood, balancing the tang of the marinade, and complementing the subtle sweetness of the plantains. It’s a pairing that feels effortless yet elevated, perfect for warm-weather gatherings or a light, shareable start to any meal. its perfect match in a glass of Rioja, where vibrant flavors and refreshing acidity bring the dish to life.
INGREDIENTS
• 1 lb. raw shrimp, peeled, deveined, and diced large
• 1½ cups fresh lime juice (8–10 good-sized juicy limes)
• 1 medium tomato, diced
• ½ red onion, diced
• 2 cloves garlic, minced
• ½ or 1 whole English cucumber, diced
• 1 medium jalapeño, diced
• ½ bunch fresh cilantro, chopped
• Salt and pepper
• Plantain chips (Tortilla chips can also work.)
Method
1. “Cook” the shrimp.* Place prepared shrimp into a large bowl, and add 1 cup of the lime juice. Stir shrimp into juice and refrigerate for 1.5 hours, or until pink and opaque. The lime juiceʼs acidity will “cook” the shrimp.
*If youʼd prefer to use cooked shrimp, bring a large pot of salted water to a boil, over high heat. Turn off the heat, and then add the pound of peeled and deveined raw shrimp. Poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Marination only takes 15–30 minutes if you use this method. Continue with instructions as written.
2. Prepare the produce. While waiting for the shrimp to marinate, dice all of the produce, and chop the cilantro. Refrigerate produce while the shrimp finishes “cooking.”
3. Combine. After the shrimp has finished marinating, add all produce to the bowl with shrimp and lime juice. If needed, add more lime juice, bit by bit until the preferred amount of acid and moisture is achieved.
4. Add seasoning. Salt and pepper to taste.
5. Garnish with fresh cilantro.
6. Serve with plantain chips or tortilla chips.
