Sitting by the beach while enjoying an icy cold Chelada with marinated shrimp on a hot summer day is a lovely memory of my last visit to Puerto Vallarta, Mexico. A Chelada is a classic blend of a light lager beer combined with salt and lime juice, and it is a recipe I often make at home on the hottest of days. After salting the rim of a glass for the Cheladas, I complete this treat with a garnish of crispy fried green plantains and cooling marinated shrimp skewers.
Serves | 6 |
Fried Plantains
- 1 green plantain, peeled, sliced thinly (preferably with a mandoline)
- 2 cups vegetable oil
- coarse salt
Marinated Shrimp Skewers
- 2 lbs medium shrimp, peeled, tail on, blanched
- ¼ cup red onion, finely chopped
- 1 small jalapeño pepper, finely chopped
- ½ cup cilantro, minced
- ½ cup lime juice, freshly squeezed
- 1 tsp coarse salt
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Cheladas
- 3 12-oz. bottles of a light lager beer
- 3 limes, freshly juiced, squeezed wedges reserved
- coarse salt
| Preparation - Fried Plantains | After peeling and thinly slicing the green plantain, place oil in a large heavy pot or deep cast iron skillet and heat until the oil reaches 350°F. Add a few plantain slices to the pan without crowding it and fry, turning occasionally, until golden brown all over, about 3 minutes. Transfer to a wire rack or paper-lined plate to drain and cool, and season with salt right away.
| Preparation - Marinated Shrimp | Place all ingredients for the shrimp in a bowl, and toss to blend well. Keep marinated in the refrigerator for up to three days. Pierce 2 to 3 shrimps with small skewers to serve as garnish for the Cheladas.
| Preparation - Cheladas | Place some salt on a small plate. Rub the rim of a glass with a lime wedge and immediately place the rim on the plate with the salt until the rim is fully covered. Fill the glass with ice, and add the juice of one lime. Top off with beer, and insert a couple of fried green plantains and a shrimp skewer to garnish.
Gaby Weir Vera
Gaby is a private chef, culinary instructor, school lunch activist and contributing columnist for Feast’s Healthy Appetite. She’s eager to use sustainable local food as a vehicle for sharing people’s stories and cultures.
