Colombian-Inspired Surf & Turf Ceviche Tower with Aji Amarillo Sauce and Plantain Chips
A flavorful colombian dinner perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Fresh shrimp, peeled and deveined
- Steak tenderloin, cut into thin strips
- Fresh lime juice
- Red onion, thinly sliced
- Fresh cilantro, chopped
- Aji Amarillo chili pepper, finely chopped
- Plantains, ripe but firm
- Vegetable oil for frying
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, combine shrimp and steak strips with fresh lime juice, red onion slices, and cilantro. Marinate for 20 minutes in the refrigerator.
- Prepare Aji Amarillo sauce by blending chopped chili pepper, a bit of water, salt, and sugar until smooth. Adjust seasonings to taste.
- Slice ripe plantains into thin chips and deep fry them in vegetable oil at 350°F (175°C) until golden brown and crispy. Drain on paper towels.
- Arrange marinated shrimp, steak, and Aji Amarillo sauce in separate tiers on individual serving plates or a single platter to form the ceviche tower.
- Garnish with fresh cilantro leaves and serve with crispy plantain chips on the side.
Chef’s Insight
The combination of flavors and textures in this dish highlights the best of Colombian cuisine while adding an elevated touch with the surf & turf ceviche concept.
Notes
Ensure that the shrimp, steak, and Aji Amarillo sauce are all fresh for optimal flavor. Adjust the spiciness of the dish by controlling the amount of chili added to the sauce.