Super, super busy. What with overtime, the holiday, the HEAT, etc... it's been a bit since I've posted. So much for my intent to blog a dish daily... Well, case in point, if I were to blog about dinner last night, it would have looked like this So, what happened, was the Ceviche didn't work! Ceviche is a cool dish, where you actually use an acidic marinade (lemon juice, lime juice..) to "cook" seafood, which is then combined with fresh veggies and herbs to make a great "it's a heatwave and I don't want to grill, or be near anything that is hot" recipe!; in this case, I was making a Bay Scallop Ceviche, using lime juice and organge juice. But, I think I messed up on the timing.. it should have been 'done' in 3 hours, but wasn't! No dinner back up plan, so we ended up ordering out from Domino's (the Philly Cheese Steak and Fiery Hawaiian are current faves!)
So, I re-marinated the scallops, and tonight we had the Ceviche on these awesome corn and Jalapeno tostadas. As an accompaniment to the Ceviche, I made Fried Plantains. If you've never made this, you have to give it a try... you may just give up french fries! They are delicious! I got this recipe from Allrecipes.com, from a contributor who is from Puerto Rico. Hope you will try it, and enjoy it as much as we do!
Ingredients:
5 - 6 tablespoons oil for frying 3 green plantains, peeled and cut into 1" slices. | 3 cups cold water salt to taste |
Directions:
| 1. | Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side. |
| 2. | Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down. (About 1/4" thick) |
| 3. | Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately. |
Nutrition Information Servings Per Recipe: 2 Calories: 140 | Amount Per Serving
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