Tostones, Crema, Avocado
- 81 g (1.5Lb) peeled deveined shrimp
- 180 ml (3/4 cup) olive oil
- 125 g (1/2 cup) red onion, sliced
- 1125ml (4 ¾ cup) white wine vinegar
- 1125ml (4 ¾ cup) water
- 30 g (2 tbsp) whole black peppercorns
- 5 g (1 tsp) saffron
- 5 g (1 tsp) sliced garlic
- 1 pc (1 tsp) whole bay leaf
- 5 g (1 tsp) kosher salt
- 20 g (4 tsp) white sugar
- 100 g (1pc) green plantain
- 750 g (1 tub) plain yogurt
- 227 g (1/2 Lb) sliced avocado
- 5 ml (1 tbsp) lime juice
This is a really nice dish to make for the holiday season because it’s simple and interactive. You can make it the night before and fry the tostones on the day of the party. Perfect for a New Years Eve starter while guest stand around and talk.
I came a cross this recipe when I was on the coast of Spain. I went during the summer. When I was back in Toronto for the winter I longed for that fresh bright flavor. It definitely helped with my winter blues. A lot of times people need a reminder of the coming summer.
Using a strainer lined with cheesecloth strain yogurt. Allow yogurt to drain over night in the fridge.
To Make the escabeche, start by putting in a pot olive oil, sliced red onions, white wine vinegar, water, peppercorns, saffron, garlic, bay leafs, salt, and sugar. Bring to a boil and reduce to a simmer. Simmer for 5minutes. Take liquid off heat and add cleaned shrimp. Keep in mind the liquid should not be scalding hot. The warmth of the liquid and the acid from white wine vinegar, will gently cook the seafood. After the liquid and seafood have cooled down, approx. 15minutes, place in the fridge and allow to completely cool.
To make Tostones peel green plantain and slice into ½ inch disc. Turn tabletop deep fryer to 350F. Carefully blanch the plantain disc in fryer, approx. 3 minutes. Next using the back of a sauté pan flatten the plantain disc. This should be done while plantains are still warm. They should look like flat coins. Let flatten Plantains cook on a tray. Now turn the fryer up to 375F. To finish the Tostones, fry the flattened plantains until crispy.
Serve by placing the shrimp escabeche in a nice bowl. The crispy tostones, hung yogurt, and sliced avocados are accompaniments to the dish. Guests are meant to build their own bite.