Ceviche Shrimp and Grouper with Serrano Chiles Mango Smoked Tomatoes Crispy Plantain Chips

Ingredients

• 1 pound fresh grouper or pink snapper, skinned and cut in half lengthwise, then cut into small dice
• 12 large cooked shrimp, shelled, deveined and halved
• 1/2 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1/4 cup finely chopped fresh cilantro, plus leaves for garnish
• 1 or 2 serrano chiles, finely diced depending on how spicy you like
• 1 small ripe mango, peeled, halved, pitted and finely diced
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, plus more for serving
• 1/4 cup Pickled Red Onions, recipe follows, for garnish
• Lime zest, for garnish
• Crisp plantain chips, for garnish
• 1 pint grape tomatoes
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper, for seasoning
• 1 1/2 cups red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon mustard seeds
• Kosher salt
• 1 small red onion, halved and thinly sliced

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