Food52のインスタグラム(food52) - 8月21日 23時17分

Chef Reina Gascon-Lopez of the @thesofritoproject is having us in to make citrusy ceviche & crunchy, salty tostones (twice-fried plantains)!😍 Traditionally, fish or shellfish are added to a citrus and vinegar mixture raw and the acids from the liquids essentially "cook" the fish. But this recipe calls for partially cooking the fish and shrimp by blanching them first. Head to our stories and highlights for the recipe! #f52community

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