Ceviche with Sweet Plantains

Ingredients
1 pound tilapia fresh and cubed into small chunks
1/2 cup lime juice (juice from 4-6 limes)
1/2 cup lemon juice (juice from 2-3 lemons)
2 oranges, squeezed (preferably sour oranges) 3/4 cup sour orange
1 red onion - large and diced
2 tomatoes - diced
1 cucumber - peeled diced into 1/2-inch pieces
1 avocados - chopped
1 jalapeño or serano pepper - seeded and chopped, more to taste
3 yellow plantains
salt and pepper to taste
1/4 cup cilantro - chopped
2 tablespoons olive oil

Directions

1. Cut fish into small pieces.
2. Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.) - a simple trick if you do not have a juicer take a fork and twist it in the lime till all the juice is squeezed.
3. Be sure all of the pieces are completely covered with citrus juice.
4. Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
5. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
6. Cover with plastic wrap and set it in the refrigerator to marinate for 6 hours. Leaving it overnight will give it a better flavor.
Note: The acidity of the lime juice cooks, or cures, the tilapia.
7. Remove from the refrigerator, do not drain.
8. Chop onion, cilantro, tomatoes, avocado, jalapeños and add it into the marinated fish.
9. Mix in olive oil and salt
10. Mash plantains in a food processor and place in martini glass with tip of finger molding plantain in glass. Remove gently and re-fry for 3- 4 minutes so that the plantain fries in the form of the martini cup. Add ceviche and serve.

* Note- If you prefer it can also be eaten over white rice.