Despite its unassuming appearance, mofongo is delicious. mashed green plantains with bacon (or pig rinds), garlic, and olive oil. Mofongo can be filled with octopus salad, garlic shrimp, or carne frita and is best served with chicken or fish broth. As well as being served directly in a mortar, it can also be rolled into tiny balls and placed into soups. This is just one of my many vices!
| Prep Time: | 30 mins |
| Additional Time: | 6 hrs 15 mins |
| Total Time: | 6 hrs 45 mins |
| Servings: | 10 |
| Yield: | 5 cups |
Ingredients
- ½ pound halibut fillets, cut into 1/4 inch cubes
- 10 peeled and deveined shrimp, cut into small pieces
- 4 large sea scallops, cut into small pieces
- ½ cup fresh lemon juice
- ¼ cup fresh grapefruit juice
- 1 yellow bell pepper, diced
- 3 large jalapeno peppers, seeded and minced
- ⅓ cup diced Maui onion
- ¼ cup chopped green olives
- 1 tablespoon minced fresh ginger root
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 large tomato, diced
Instructions
- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Nutrition Facts
| Calories | 91 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 0 g |
| Sodium | 524 mg |
| Sugars | 5 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I also have served this at parties it’s always a hit. Nice, light and easy to prepare.
I took this to a dinner party and had many requests for the recipe. To the previous reviewer (the first one to write a review) please don’t rate a recipe as only 3 stars if you have even not made it!
Haven’t made this yet, but I have a surplus of grapefruit and lemons from my trees this year, and I love making ceviche with all of the fresh seafood we have here on the northwestern Gulf coast of Florida. Can’t wait to try this.