Patacón Marinero with Coconut Garlic Shrimp and Fish

Why You’ll Love This Recipe

• Golden, platter-sized patacones stay shatter-crisp under a lush coconut-lime sauce.
• Garlicky shrimp and flaky fish cook quickly and stay tender in the sauce.
• Big, shareable presentation with bright cilantro and lime—perfect for a weekend feast.
• Approachable method with precise temps and times for foolproof results.

Grocery List

• Produce: Very green plantains, garlic, yellow onion, red bell pepper, fresh ginger, limes, cilantro
• Dairy: Unsalted butter (optional)
• Pantry: Neutral oil, coconut milk, tomato paste, fish stock or clam juice, ground cumin, sweet paprika, red pepper flakes, kosher salt, black pepper, large shrimp, firm white fish

Full Ingredients

Patacón Base

• 4 very green plantains (about 3 lb / 1.4 kg total)
• 4 cups (1 liter) neutral oil (canola or peanut), for frying
• Kosher salt, for seasoning

Seafood + Quick Marinade

• 1 lb (450 g) large shrimp, peeled and deveined (tails on optional)
• 12 oz (340 g) firm white fish (snapper, cod, or halibut), cut into 1-inch pieces
• 3 garlic cloves, minced
• 2 tbsp freshly squeezed lime juice
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Creamy Coconut Sauce

• 1 tbsp neutral oil
• 1 tbsp unsalted butter (optional, adds gloss)
• 1 small yellow onion, finely chopped (1 cup / 140 g)
• 1/2 red bell pepper, small dice (about 1/2 cup / 75 g)
• 3 garlic cloves, minced
• 1 tsp finely grated fresh ginger
• 1 tbsp tomato paste
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1/2 cup (120 ml) fish stock or clam juice
• 2 tbsp finely chopped cilantro stems
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp freshly squeezed lime juice, to finish
• 1/2 tsp sugar (optional, balances acidity if needed)

To Serve

• 1/4 cup loosely packed cilantro leaves, roughly chopped
• 1 lime, cut into wedges
• Hot sauce or ají (optional)

Step-by-Step Instructions

Step 1: Marinate the seafood

In a medium bowl, combine shrimp and fish with 3 minced garlic cloves, 2 tbsp lime juice, 1 tsp cumin, 1 tsp sweet paprika, 1/2 tsp kosher salt, 1/4 tsp pepper, and red pepper flakes (if using). Toss to coat well. Refrigerate for 10 minutes while you prep other ingredients.

Step 2: First-fry the whole plantains

Pour 4 cups oil into a deep, wide skillet (11–12 inch) and heat to 325°F (165°C). Peel the plantains: trim ends, score the peel lengthwise in a few places, and lift off the peel. Fry the whole plantains, turning occasionally, until pale yellow and just tender when pierced, 6–8 minutes. Do not brown deeply yet. Transfer to a rack or paper towels and cool 1–2 minutes.

Step 3: Press into platter-sized patacones

While the plantains are still warm, place one between two sheets of parchment or inside a split gallon-size zip-top bag. Use a heavy skillet, sheet pan, or tortilla press to press into a large oval, 8–9 inches long and about 1/4 inch thick. Patch any cracks by pressing pieces back together. Repeat with remaining plantains.

Step 4: Second-fry to crisp and keep warm

Increase oil temperature to 375°F (190°C). Fry the pressed plantain ovals, one at a time, until deep golden and shatter-crisp, 2–3 minutes per side. Drain on a wire rack, immediately season with salt, and hold warm in a 250°F (120°C) oven on the rack set over a sheet pan so they stay crisp.

Step 5: Build the coconut sauce base

In a large sauté pan over medium heat, warm 1 tbsp neutral oil and the butter (if using). Add onion and bell pepper; cook, stirring, until softened but not browned, 3–4 minutes. Stir in remaining 3 garlic cloves and the ginger; cook 30 seconds until fragrant. Add tomato paste and cook 30 seconds more. Pour in coconut milk and fish stock, add cilantro stems, 3/4 tsp salt, and 1/4 tsp pepper. Simmer, stirring occasionally, until slightly thickened and glossy, 6–8 minutes. Taste and adjust with a pinch of sugar if the sauce is very tart.

Step 6: Gently cook the fish and shrimp in the sauce

Add the fish pieces to the simmering sauce and cook 3 minutes. Stir gently, then add the shrimp and cook until just opaque and pink, 2–3 minutes. Do not overcook. Stir in 1 tbsp lime juice, taste, and adjust salt and pepper as needed. Remove from heat.

Step 7: Assemble and serve

Transfer warm patacones to a large platter or individual plates. Spoon the creamy coconut seafood generously over each, letting some sauce pool over the crisp edges. Scatter with chopped cilantro leaves. Serve immediately with lime wedges and hot sauce on the side.

Pro Tips

• Use very green plantains—yellow or speckled ones will sweeten and won’t crisp properly.
• Press while warm: if a patacón cracks, patch it and press again; don’t press thinner than 1/4 inch.
• Keep them crisp by draining on a rack and holding in a low oven; don’t cover with foil.
• Mind oil temps: 325°F for the first fry (to cook through), 375°F for the second (for crunch).
• Cook seafood at the end and just until done—overcooked shrimp or fish will turn rubbery.

Variations

• Spicy coast-style: Stir 1–2 tsp ají amarillo paste or a minced Scotch bonnet into the sauce.
• All-shrimp or mixed seafood: Swap fish for more shrimp, or add quick-cooking mussels or calamari.
• Citrus-herb twist: Finish with lime zest and a little orange zest for a bright, aromatic pop.

Storage & Make-Ahead

First-fry and press the plantains up to 8 hours ahead; refrigerate on a parchment-lined tray, covered. Second-fry just before serving. The sauce base (through Step 5, without seafood) can be made 1 day ahead; cool and refrigerate, then reheat gently and add seafood to cook. Leftover assembled patacones soften; re-crisp plain patacones at 400°F (205°C) for 5–7 minutes. Store leftover seafood in sauce in the refrigerator up to 2 days and reheat gently until just warm.

Nutrition (per serving)

Approx. 920 calories; 46 g fat; 85 g carbohydrates; 38 g protein; 1,150 mg sodium; 7 g fiber. Values are estimates and will vary based on oil absorption and specific ingredients.