Bolón de Verde with Shrimp and Avocado Salsa

Ingredients

• 4 ripe plantains 4 ripe plantains
• 1 cup (120g) grated cheese (such as queso fresco or mozzarella) 1 cup (120g) grated cheese (such as queso fresco or mozzarella)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 2 avocados 2 avocados
• Juice of 2 limes Juice of 2 limes
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 42g (Sugar: 14g)
• Protein: 16g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Peel the plantains and cut them into chunks. Boil the plantain chunks in salted water until tender, about 15 minutes. Drain and let cool slightly.
2. 2.
   In a large bowl, mash the plantains until smooth. Add the grated cheese, chopped onion, and minced garlic. Season with salt and pepper to taste. Mix well to combine.
3. 3.
   Take a small portion of the plantain mixture and flatten it in your hand. Place a shrimp in the center and shape the mixture into a ball, ensuring the shrimp is fully enclosed. Repeat with the remaining mixture and shrimp.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the plantain balls until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   In a separate bowl, mash the avocados until creamy. Add the lime juice, chopped cilantro, chili powder, salt, and pepper. Mix well to combine.
6. 6.
   Serve the bolón de verde hot, accompanied by the creamy avocado salsa.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. This will ensure a sweeter flavor and easier mashing.
• Shrimp — Use fresh or frozen shrimp, and make sure to remove the shells and devein them before using.
• Avocado — Select ripe avocados that yield to gentle pressure when squeezed. This will ensure a creamy and flavorful salsa.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cumin or paprika to the plantain mixture.
• If you prefer a spicier salsa, add a finely chopped jalapeño or a dash of hot sauce to the avocado salsa.
• Serve the bolón de verde as an appetizer or as a main course accompanied by a fresh salad.
• If you don't have access to fresh shrimp, you can use cooked shrimp and simply heat them through when frying the plantain balls.
• Experiment with different types of cheese to find your favorite flavor combination.

Serving advice

Serve the bolón de verde hot, allowing the crispy exterior to contrast with the creamy interior. Place a dollop of the avocado salsa on top of each bolón de verde or serve it on the side for dipping.

Presentation advice

Arrange the bolón de verde on a platter, garnishing with a sprinkle of chopped cilantro for a pop of color. Place a small bowl of the avocado salsa in the center of the platter for easy access.