Pacific Coast Ceviche Supper

1. FINAL MENU

• Name of the meal: Pacific Coast Ceviche Supper
• Cuisine type: Latin American
• Serve time: 5:00 PM

This meal is worth sitting down for because it pairs the electric acidity of a classic shrimp ceviche with warm, comforting coconut-lime rice and sweet, caramelized plantains—contrasts of temperature and texture that highlight Latin America's coastal flavors while keeping every dish finishable within a short solo-cook window.

• Peruvian-style Shrimp Ceviche (Ceviche de Camarón)
• Coconut-Lime Rice (Arroz con Coco y Lima)
• Fried Sweet Plantains (Plátanos Maduros)
• Quick Black Beans with Cumin and Lime (Frijoles Negros Rápidos)
• Corn & Avocado Salad with Cilantro-Lime Vinaigrette (Ensalada de Maíz y Aguacate)
• Passion Fruit Agua Fresca (Agua de Maracuyá) — kid-friendly drink
• Chilean Sauvignon Blanc — adult beverage pairing

2. FULLY EXECUTABLE RECIPES

Peruvian-style Shrimp Ceviche (Ceviche de Camarón)

Equipment

• Large mixing bowl (3–4 qt)
• Small bowl for juice
• Measuring cups and spoons
• Citrus juicer
• Chef’s knife and cutting board
• Fine-mesh strainer
• Plastic wrap
• Refrigerator space

Ingredients (serves 5)

• Raw shrimp, peeled and deveined — 2.5 lb (prefer 21–30 or 31–40 count, thawed if frozen)
• Fresh lime juice — 1 1/4 cups (juice of about 10 limes)
• Red onion — 1 medium, thinly sliced (about 1 1/2 cups sliced) ⁺
• Fresh cilantro — 1/2 cup chopped (from about 1/2 bunch) ⁺
• Jalapeño — 1 medium, seeds removed, finely chopped (leave seeds if someone at table wants extra heat)
• Olive oil — 1 tbsp ⁺
• Kosher salt — 2 tsp ⁺
• Ground black pepper — 1 tsp ⁺
• Lime wedges for serving — 4 wedges (from limes already counted above)

Practical substitutions:

• If fresh lime is scarce: use 1 cup bottled lime juice + 2 tbsp fresh lemon juice (less ideal, available in most groceries).
• If peeled shrimp are unavailable: buy raw shrimp and allow an extra 10–15 minutes to peel/devein (not counted in timing below).

Cooking / Baking

• Total cook time: 40 minutes (15 minutes active prep, 25 minutes acid "marination" passive)

Instructions

1. (Prep) Keep shrimp cold on a plate in the refrigerator until ready to use. Place a 3–4 qt mixing bowl and citrus juicer at the workspace.
2. (Veg prep) Trim and thinly slice the red onion, submerge slices in a small bowl of cold water for 5 minutes to take edge off, then drain and set aside. Finely chop cilantro and jalapeño; reserve separately.
3. (Juice) Juice 10 limes into a small bowl or measuring cup; strain juice to remove seeds. Check total: you should have about 1 1/4 cups.
4. (Assemble shrimp) Pat shrimp dry with paper towels. If shrimp are large, cut each into 1–1.5 inch pieces; if medium/small, leave whole.
5. (Marinate) Place shrimp in the large mixing bowl. Pour the lime juice over the shrimp so they are submerged. Sprinkle 2 tsp kosher salt and 1 tsp black pepper over the shrimp and gently toss to coat. Cover bowl with plastic wrap and refrigerate to "cook" in the citrus for 25 minutes.
6. (Finish at service) 3–5 minutes before serve, drain half of the lime juice from the bowl (leave enough for flavor), add the drained red onion, chopped cilantro, jalapeño, and 1 tbsp olive oil. Toss gently and taste; adjust salt with up to 1/4 tsp more if needed. Serve immediately in a wide bowl or on warmed plates with lime wedges.

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Coconut-Lime Rice (Arroz con Coco y Lima)

Not paleo: rice.

Equipment

• 3‑quart saucepan with lid
• Measuring cups and spoons
• Fine microplane or zester
• Fork for fluffing

Ingredients (serves 5)

• Long-grain white rice — 2 1/2 cups (uncooked)
• Unsweetened canned coconut milk — 1 can (13.5 oz)
• Water — 2 1/4 cups
• Granulated sugar — 1 tbsp ⁺
• Kosher salt — 1 1/2 tsp ⁺
• Lime zest — 1 tbsp (zest from 1 lime) ⁺

Practical substitutions:

• If coconut milk unavailable: use 2 1/4 cups water + 2 tbsp unsweetened shredded coconut added at step 2 (stir in at end).
• Use jasmine or long-grain rice; do not substitute with risotto rice.

Cooking / Baking

• Total cook time: 34 minutes (8 minutes to come to boil + 18 minutes simmer + 8 minutes rest)

Instructions

1. Rinse rice in a fine-mesh strainer under cold water until runoff is clear; drain 30 seconds.
2. In the 3‑quart saucepan combine rinsed rice, 1 can coconut milk, 2 1/4 cups water, 1 tbsp sugar, and 1 1/2 tsp salt. Stir once.
3. Bring to a gentle boil over medium-high heat (about 6–8 minutes). Stir once to ensure nothing is stuck. When boiling, reduce heat to low, cover, and simmer undisturbed 18 minutes.
4. After 18 minutes, remove from heat and let sit covered for 8 minutes. Fluff with a fork, stir in lime zest (1 tbsp). Keep covered until serving; rice may hold for up to 15 minutes after resting.

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Fried Sweet Plantains (Plátanos Maduros)

Not paleo: vegetable oil.

Equipment

• 12‑inch heavy skillet (cast-iron preferred)
• Tongs or spatula
• Paper towels
• Knife and cutting board
• Measuring cup for oil

Ingredients (serves 5)

• Ripe plantains (yellow with black spots) — 5 medium
• Vegetable oil (neutral oil for frying) — 1 1/2 cups (for 1/4–1/2 inch shallow frying)
• Kosher salt — 1 tsp ⁺

Practical substitutions:

• If plantains are unripe, look for maduros (very ripe) at the store; if not available, substitute with sweet potatoes sliced 3/8" and pan-roasted (timing will change).

Cooking / Baking

• Total cook time: 18 minutes (10 minutes active prep + 8 minutes frying per batch; some parallel work allowed)

Instructions

1. Peel the plantains: cut off both ends, make a lengthwise slit through the skin, lift skin away and discard. Slice diagonally into 1/2‑inch thick slices.
2. Heat the 12‑inch skillet over medium heat and add 1/4–1/2 inch oil (about 1 1/2 cups). Heat until shimmering but not smoking (approx 350°F surface; use a small piece of plantain to test — it should sizzle on contact).
3. Working in a single layer (do not crowd), fry plantain slices 2–3 minutes per side until deep golden and caramelized. Transfer to a plate lined with paper towels and sprinkle lightly with 1 tsp kosher salt. Fry remaining batches as needed. Keep warm on a wire rack over a sheet pan; reheat briefly in a hot skillet for 1 minute per side if needed.

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Quick Black Beans with Cumin and Lime (Frijoles Negros Rápidos)

Not pescatarian: chicken.

Not paleo: black beans.

Equipment

• 3‑quart saucepan
• Wooden spoon
• Measuring spoons

Ingredients (serves 5)

• Canned black beans — 3 (15 oz) cans, drained and rinsed
• Yellow onion — 1 medium, finely chopped
• Garlic — 4 cloves, minced
• Olive oil — 1 tbsp ⁺
• Ground cumin — 2 tsp
• Dried oregano — 1 tsp
• Vegetable broth (or water) — 1/2 cup
• Kosher salt — 1 1/2 tsp ⁺
• Fresh lime juice — 1 tbsp (juice of ~1/2 lime) ⁺
• Ground black pepper — 1/2 tsp ⁺

Practical substitutions:

• Use low-sodium chicken broth if vegetable broth is not available.

Cooking / Baking

• Total cook time: 22 minutes (10 minutes active sauté + 12 minutes simmer)

Instructions

1. Heat the 3‑quart saucepan over medium heat; add 1 tbsp olive oil. When shimmering, add chopped yellow onion and sauté 5–6 minutes until softened.
2. Add minced garlic and cook 30 seconds until fragrant. Stir in 2 tsp ground cumin and 1 tsp dried oregano and cook 30 seconds.
3. Add drained and rinsed black beans and 1/2 cup vegetable broth. Bring to a simmer, reduce heat to low, and simmer gently 10 minutes, stirring occasionally.
4. Remove from heat; lightly mash about 1 cup of the beans against the side of the pot for creaminess, then stir. Add 1 tbsp lime juice, 1 1/2 tsp kosher salt, and 1/2 tsp ground black pepper. Taste and adjust salt as needed. Keep covered and warm until service.

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Corn & Avocado Salad with Cilantro-Lime Vinaigrette (Ensalada de Maíz y Aguacate)

Not paleo: corn.

Equipment

• Medium mixing bowl
• Small bowl for dressing
• Knife and cutting board

Ingredients (serves 5)

• Fresh corn on the cob — 3 ears (kernels removed; about 3 cups)
• Avocados — 2 large, diced
• Red onion — 1/2 medium, finely diced (part of red onion total) ⁺
• Fresh cilantro — 1/2 cup chopped (part of cilantro total) ⁺
• Fresh lime juice — 2 tbsp (juice of about 1 lime) ⁺
• Olive oil — 2 tbsp ⁺
• Kosher salt — 1 tsp ⁺
• Ground black pepper — 1/2 tsp ⁺

Practical substitutions:

• If corn is out of season, use 2 cups thawed frozen corn, quickly sautéed 2 minutes and cooled.

Cooking / Baking

• Total cook time: 10 minutes (5 minutes prep + 5 minutes assembly). Finish at or within a few minutes of serve.

Instructions

1. Remove kernels from the corn cobs with a sharp knife and place kernels in the medium bowl.
2. Add diced avocado, diced red onion, and chopped cilantro.
3. In the small bowl whisk 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp kosher salt and 1/2 tsp black pepper. Pour over salad and toss gently to combine. Hold refrigerated up to 10 minutes; finish and taste again at service.

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Passion Fruit Agua Fresca (Agua de Maracuyá) — kid-friendly drink

Not paleo: sugar.

Equipment

• 1‑liter pitcher (or 2‑qt pitcher)
• Measuring cups and spoons
• Spoon for stirring

Ingredients (makes about 80 oz / 5 generous 16-oz servings)

• Passion fruit pulp or bottled passion fruit nectar — 2 cups (16 fl oz)
• Cold water — 8 cups (64 fl oz)
• Granulated sugar — 1/2 cup ⁺
• Fresh lime juice — 2 tbsp (juice of ~1 lime) ⁺
• Ice for serving (optional)

Practical substitutions:

• If passion fruit pulp is unavailable: substitute pineapple juice or mango nectar (use same 2 cups).

Cooking / Baking

• Total prep time: 10 minutes (plus chilling if desired)

Instructions

1. In the pitcher combine 2 cups passion fruit pulp, 1/2 cup sugar, and 2 tbsp lime juice. Stir until sugar dissolves.
2. Add 8 cups cold water, stir to combine. Taste and adjust sweetness with up to 1–2 tbsp additional sugar if desired.
3. Chill 30 minutes if time allows. Serve over ice.

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Chilean Sauvignon Blanc — adult beverage pairing

Not no pork, no alcohol: sauvignon.

Equipment

• Wine glasses

Ingredients (serve 5 adults)

• Chilean Sauvignon Blanc — 2 bottles (750 ml each). Serve chilled to 45–50°F.

Instructions: Chill bottles in refrigerator at least 2 hours before service or in an ice bucket 20–30 minutes before serving. Open and pour 5 oz per person.

3. LINEAR TIMELINE (4:12 PM–5:00 PM)

• 4:12 PM: Coconut-Lime Rice — Rinse 2 1/2 cups rice in strainer; combine rice, 13.5 oz coconut milk, 2 1/4 cups water, 1 tbsp sugar and 1 1/2 tsp salt in 3‑quart saucepan; heat to a gentle boil over medium-high.
• 4:18 PM: Coconut-Lime Rice — When boiling, reduce heat to low, cover and simmer undisturbed 18 minutes (timer set).
• 4:18 PM: Quick Black Beans — Drain/rinse beans; start 3‑quart saucepan over medium with 1 tbsp olive oil; add chopped yellow onion and sauté.
• 4:25 PM: Quick Black Beans — Add minced garlic, cumin and oregano; stir 30 seconds; add drained beans and 1/2 cup vegetable broth; bring to simmer, reduce to low and simmer 10 minutes.
• 4:30 PM: Quick Black Beans — Lightly mash ~1 cup of beans, stir, add 1 tbsp lime juice, 1 1/2 tsp salt and 1/2 tsp pepper; cover and keep warm on lowest heat (finish holds ~20 minutes).
• 4:36 PM: Coconut-Lime Rice — Simmer period ends; remove from heat and rest covered 8 minutes.
• 4:36 PM: Prep for Ceviche — Thinly slice 1 red onion and place in cold water briefly, chop cilantro, finely dice jalapeño, place all prepped veg to the side.
• 4:40 PM: Coconut-Lime Rice — Fluff rice with fork, stir in 1 tbsp lime zest; cover and hold (rice finished; will sit but not longer than ~15 minutes).
• 4:40 PM: Ceviche — Pat shrimp dry; if large, cut into 1–1.5" pieces. Place shrimp in large bowl and pour 1 1/4 cups fresh lime juice over shrimp; sprinkle 2 tsp salt and 1 tsp pepper, toss to combine. Cover and refrigerate to marinate (25 minutes).
• 4:41 PM: Plantains — Peel and slice 5 plantains on cutting board (diagonal 1/2" slices); set near stove ready for frying.
• 4:42 PM: Heat oil for Plantains — Place 12‑inch skillet on medium and add 1 1/2 cups vegetable oil; heat until shimmering (test with one slice).
• 4:44 PM: Corn & Avocado Salad — Cut kernels off 3 ears of corn into bowl; dice 2 avocados and half red onion; chop 1/2 cup cilantro; make dressing (2 tbsp olive oil + 2 tbsp lime juice + 1 tsp salt + 1/2 tsp pepper) and toss; keep refrigerated but do not dress any avocados until about 8 minutes before serve if you prefer less brown (here we dress now; if avocados brown, peel and dice later).
• 4:46 PM: Plantains — Oil should be hot; fry first batch of plantains 2–3 minutes per side until deep golden; transfer to paper towel-lined plate and sprinkle with 1 tsp salt.
• 4:50 PM: Plantains — Finish remaining batches; keep on a wire rack over a sheet pan in warm oven (200°F) if needed. (Last batches finish approx 4:56–4:58.)
• 4:52 PM: Ceviche veg final prep — Drain red onion from cold water; have cilantro and jalapeño ready at pass.
• 4:52 PM: Salad check — If avocado was left undressed, add diced avocado now and toss with dressing; taste and adjust salt.
• 4:55 PM: Plantains — Final batch finishing; remove from oil and drain; transfer to serving dish; keep warm but do not over-hold.
• 4:55 PM: Ceviche final step — After 20 minutes marination, check shrimp texture; if adequately opaque throughout, drain approximately half the lime juice leaving shrimp moist; add drained red onion, chopped cilantro, jalapeño and 1 tbsp olive oil; toss gently.
• 4:57 PM: Final plating — Spoon coconut-lime rice into serving bowl, place black beans in warm bowl, arrange plantains on platter, spoon corn & avocado salad into serving bowl.
• 4:59 PM: Ceviche finishing — Toss gently again, taste and adjust salt (+ up to 1/4 tsp) if required. Transfer ceviche to a chilled shallow bowl for table.
• 5:00 PM: Service — Place all dishes on table and pour Passion Fruit Agua Fresca over ice and open chilled bottles of Chilean Sauvignon Blanc for adult pouring. Serve exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Limes — 14 each ⁺
• Red onions — 2 medium ⁺
• Yellow onion — 1 medium
• Cilantro — 2 bunches (approx 2 cups chopped) ⁺
• Garlic — 4 cloves
• Avocados — 2 large
• Fresh corn on the cob — 3 ears
• Ripe plantains — 5 medium
• Jalapeño — 1 medium
• (All produce quantities scaled for 5 servings)

Meat / Seafood

• Raw shrimp, peeled & deveined — 2.5 lb

Dry Goods / Pantry

• Long-grain white rice — 2 1/2 cups
• Unsweetened canned coconut milk — 1 can (13.5 oz)
• Canned black beans — 3 (15 oz) cans
• Granulated sugar — 1/2 cup + 1 tbsp ⁺
• Olive oil — 1/4 cup (4 tbsp) ⁺
• Vegetable oil (for frying) — 1 1/2 cups
• Kosher salt — 7 tsp ⁺
• Ground black pepper — 1 1/2 tsp ⁺
• Ground cumin — 2 tsp
• Dried oregano — 1 tsp
• Vegetable broth (or water) — 1/2 cup

Drinks

• Passion fruit pulp or bottled passion fruit nectar — 2 cups (16 fl oz)
• Chilean Sauvignon Blanc — 2 bottles (750 ml each)

5. NOTES & ASSUMPTIONS

• Optional table-side items: lime wedges, chopped fresh cilantro, extra sliced jalapeño, and hot sauce (guests add heat at table).
• Global substitutions: canned coconut milk may be substituted by water + toasted shredded coconut (see recipe note). If passion fruit pulp is unavailable, use pineapple or mango nectar (same quantity).
• Child-safety: Frying plantains uses hot oil—keep children away from the stove area while frying and when transferring from pan.
• Timeline risk(s): The tightest execution window is the overlap in the final 15 minutes when ceviche must finish marinating while plantains are fried and the salad is finalized. This requires quick transitions and all ingredients prepped earlier. The most likely slip is running out of stovetop space or oil not heated to frying temp, delaying plantains and forcing them to sit longer than ideal.
• Mitigation mindset: Pre-measure and place all prepped vegetables in small bowls before timed steps (mise en place). Keep a thermometer or test piece at hand to confirm oil heat quickly. If pressed, finish the salad immediately and reheat plantains briefly in a hot skillet for 30–60 seconds per side rather than over-frying earlier batches.
• Latest safe start time: You can start as late as 4:12 PM for a 5:00 PM serve.