Friday, September 10, 2004
Mexican Seviche with Cumin-Chili Chips
It is still really warm here in Los Angeles, so I thought I would make ceviche. As with most traditional dishes, there are thousands of possible variations, but for me, simple works best. Why re-invent the wheel, right? Do try to find Mexican limes if you can, if not, regular limes will do. This recipe makes four generous servings. Seviche, sadly, does not hold well, so it is best to eat the day it is made . Enjoy!
2 pounds highest quality mixed cubed white fish,
squid, bay scallops, and de-shelled shrimp: RAW
4 red jalapeno chilies cut into rings (more if you like)
1 red bell pepper, diced
1 green bell pepper, diced
1/2 small red onion, diced
1 bunch cilantro minced
1 tsp brown sugar
1 1/2 cups Mexican lime juice
zest of two limes
¼ cup vegetable oil
Salt and pepper to taste
1 avocado, diced
1 English cucumber, peeled and diced
Combine everything except the avocado and cucumber, in a large non-reactive bowl and allow to marinate in the refrigerator, covered, for two hours. In this time, the seafood should turn opaque (the acid in the lime juice will have chemically “cooked” it).
When the fish is cooked, add the avocado and cucumber and serve on a bed of shredded iceberg lettuce, in martini glasses. (If you have them!)
Traditionally seviche is served with popcorn and corn nuts, I like these baked tortilla chips as a garnish:
2 (10-inch) flour tortillas
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 coarse kosher salt
Preheat oven to 400 degrees F.
Brush each flour tortilla on one side with lime juice. In a small bowl mix chili powder, cumin, and coarse salt; sprinkle mixture over lime moistened side of tortillas (may not use all of mixture - use to taste).
Cut tortillas into quarters or eights; arrange in a single layer, seasoning side up, on a baking sheet.
Bake approximately 10 minutes or until chips are crisp and lightly browned.
Remove from oven and let cool before serving.
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