I know this is a summer dish but I promised to post it with the tortilla recipe so here it is.
-1 pound of sea bass (or mahi-mahi, grouper, red snapper), cut into ½ inch pieces
-2/3 cup of lime juice (the juice of about 5-6 limes)
-Juice of 1 lemon
-1 teaspoon of grapefruit zest
-1 teaspoon of lemon zest
-2 small shallots, thinly sliced
-1/3 cup of fresh cilantro, chopped
-1/2 teaspoon of cayenne pepper
-1/2 avocado, chopped into ½ inch pieces
-1 cup cherry tomatoes, cut in half
-3 tablespoons of green onion
-1 tablespoon of good olive oil
-Large pinch of salt
Place fish, lime and lemon juice, lemon and grapefruit zest, shallot, half the cilantro, cayenne pepper and a large pinch of salt into a glass dish. Toss in order to coat fish in juice. Cover and refrigerate for 3 to 4 hours.
Remove from refrigerator and add remaining cilantro, the avocado, the tomato and the green onion. Mix and serve on top of homemade tortilla chips (see recipe below) or in a bowl to be served on plates.
Healthier Option:
If you are serving them as an appetizer or hor dourve and do not want to put them on chips, cut a pealed cucumber into ½ inch slices. Top each with ceviche.
Tortilla Chips
-1 package of flour tortillas (or corn tortillas)
-Seasoning: pinch of garlic powder, onion powder, paprika, cayenne pepper and salt
-Vegetable oil
Fill a skillet with 1 inch high with vegetable oil. Heat over medium-high. Meanwhile mix all the ingredients in a bowl. Stack the tortillas evenly into a pile. Take a sharp knife and cut tortillas in half, then into quarters, then into eighths. Test if the oil is hot enough by placing a piece of tortilla in it. It will sizzle if it is ready.
Carefully place tortillas into oil, about 8 sliced at a time. Let them fry for about 1 minute or until they’re golden brown then flip. Repeat on the other side.
Remove and place into a large paper bag and add a pinch of seasoning. Shake bag then transfer chips to paper towel to absorb some of the oil. Repeat with the remaining tortilla.
No comments:
Post a Comment