Ceviche Salad

Hola amigos! Happy July 4th!!

This may not be the most typical of Independence day meals, but I thought it might be a nice option aside from the burgers and such. Burger recipe next week

So, if you've ever had ceviche, you may be thinking this is far too difficult to make at home, but it's not. It's actually super simple. I know I say that a lot, but it really is. You have to prepare a bit in advance as it takes a long time to "cook". And if you're worried about having fish that's not actually "cooked" I have a little trick that's technically a no-no, but it doesn't take away from the taste at all.  So let's do this!

Ingredients

Ceviche
Any firm white fish

Scallops

Shrimp

2 large lemons

3 to 4 large limes

Salad

2 tblsp extra-virgin olive oil

2 tblsp fresh lime juice

1/4 tsp kosher salt

1/8 tsp ground black pepper

1 small red onion

1/4 cup red or green peppers

1/4 cup cucumbers

1 large avocado

small bunch cilantro 

1 jalapeno 

10-12 grape tomatoes

Tortilla Chips

Tortillas

Olive Oil

Ceviche

Step 1:  Cut the shrimp, fish and scallops into small bite size squares and place in an 8x8 or so sized baking dish

You can use just one or all of the seafood listed. For this recipe I used tilapia for the fish, but have used halibut, cod, and snapper as well.

Step 2: Juice the lemons and limes. Reserve 2 tbslps for the salad later.

Ends up being about 3/4 to 1 cup of juice.

Step 3: Pour the juice over the seafood, making sure the pieces are fully covered. 

 

Step 4: Cover and refrigerate for 6-8 hours. The juices will "cook" the seafood over this time.

When the seafood is close to being ready, you can prepare the salad. 

Step 5:  Dice the peppers and put in a large bowl.

Step 6: Add diced cucumbers

Step 7: Add diced onions

Step 8: Add chopped cilantro

Step 9: Add chopped avocado

Step 10: Add diced jalepeno

Take a small piece of the pepper and give it a taste before you add it all in. If you don't like the heat, remove the seeds and the ribs and it won't be as hot.

Step 11: Add quartered tomatoes

You can use regular tomatoes as well and just dice them

Step 12: At this point the seafood should be ready.

You can see that the fish is no longer see-through. It will be complete opaque and firm

The shrimp will be pink and look like it's been "cooked"

Note: At this point, you should decide if you are comfortable with eating fish that has not been heated to be cooked through. (hence my " " around cooked). I was not entirely comfortable a couple times since I was not certain that the seafood was sushi grade, so this is a bit of a cheat that I have used. What you can do is the following - but don't tell any authentic ceviche chefs or latinos - or they will be upset. After the seafood has marinated for the designated time, place it in a strainer, and put it on top of a pot with a tiny bit of water. And just as you would with vegetables, give it a quick steam. Only 3-5 minutes tops. This should ensure that any rawness left in the fish is gone. Then place it back in the marinade and place back in fridge for 5-10 minutes. And voila, you have a "safer" ceviche.

Step 13 (or so): Strain the seafood, and add to the rest of the salad.

Step 14: Add in the reserved lime and lemon juice and olive oil

Step 15: Add salt and pepper, and give it a careful mix.

Step 16:  Cut tortillas into small triangles.

You can use any size tortillas. I have also used the small corn tortillas as well.

Step 17: For this recipe I only have photos of frying. But I suggest you actually put them in the oven to bake which is how I have been typically doing it. It is the healthier option and it tastes just as good. Spray a bit of oil on the triangles and bake in a 400 degree oven for about 10-12 minutes. 

If you must fry: Heat oil on stove and add triangles in. They take about 30-45 seconds a side to crisp up.

Drain on paper towels

Step 18: Put ceviche salad in a serving bowl

Step 19: Garnish with tortilla chips

And Enjoy!