Ecuadorian Style Spot Prawn Ceviche with Jalapeño-Herb Sauce and Tosto – GoodFish Seafood

Ingredients

• 1 package GoodFish Seafood Co. Spot Prawns, thawed overnight in the fridge or by placing frozen prawns in a sieve and running under cold water until defrosted, peeled
• ½ red onion, very thinly sliced
• 1 cup full fat coconut milk
• Juice from 1 orange
• Juice from 3 limes
• Zest from 1 lime
• 1 roma tomato, diced into ¼ inch pieces
• 1 whole roma tomato
• 1 small bell pepper, diced into ¼ inch pieces
• 1 tsp. Worcestershire sauce
• ¼ bunch cilantro, leaves picked and chopped for garnish and stems finely chopped, divided
• 2-4 jalapeño peppers, stem removed (seed or partially seeded depending on how spicy you want your sauce)
• ¼ bunch cilantro
• ¼ bunch Italian flat leaf parsley
• ¼ cup lemon juice (approx. 2 whole lemons)
• 3 scallions, ends trimmed
• 2 cloves garlic, peeled
• ½ cup water
• 1 tbsp. salt
• 2 tbsp. Extra virgin olive oil
• 1–2 green plantains, peeled and cut diagonally on a bias into 1–1½ inch thick rounds
• Water for soaking
• Neutral oil for frying (I like grapeseed)
• Salt