Get your Cinco de Mayo game on point with this delicious ceviche and homemade tortilla chips recipe!
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Creator and Director – Eric Slatkin
Culinary Producer –
Cinco de Mayo Ceviche and Chips
For the Chips
1 Cup of Grapeseed Oil (or similar oil with a high smoke point)
2 cups masa harina
1/2 teaspoon kosher salt
1 1/2 cups warm water
For the Ceviche
1 pound fresh, firm white fish, Sole
4 TBSP fresh lime juice
2 TBSP fresh orange juice
½ small red onion, minced
1-2 serrano chilies, seeded and minced
½ red pepper, finely minced,
freshly ground pepper
-First rinse and then dice your fish, and add to a glass bowl
-Cut citrus in half, and ream to add juice into the bowl, on top of the fish
-Zest your lime on top
-Add a small pinch of Salt and Pepper
-Cover and refrigerate for 2 hours
-Meanwhile, make the chips
First prepare your tortillas - the kitchn has an awesome tutorial: http://www.thekitchn.com/how-to-make-...
-Roll your prepared masa into a ball
-Add to a tortilla press that’s lined with one side of a plastic bag and one piece of parchment paper
-Press down forcefully and lift up to reveal a flattened tortilla!
-Cut into six slices/chips
-Repeat until you get the desired amount of chips (about 10 tortillas is good for a platter)
-Add chips to hot oil and fry for 1-2 minutes, being sure constantly be moving them and flip half way through
-When finished, remove onto paper towel lined pan, and immediately salt!
-Now all you have to do is plate your ceviche and chips, garnish with whatever you like (maybe cilantro or microgreens) and enjoy!