• 2/24 Tortilla Chip Day 3

    From Dave Drum@1:2320/105 to All on Fri Feb 23 10:23:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ceviche Verde w/Homemade Tortilla Chips
    Categories: Seafood, Herbs, Citrus, Vegetables, Chilies
    Yield: 4 servings

    6 Yellow corn tortillas
    4 c Oil; for frying

    MMMMM-----------------------CEVICHE VERDE----------------------------
    7 oz Firm white fish; skinned,
    - boned
    9 oz Cleaned squid; bodies thin
    - sliced in rings, tentacles
    - in bite-size pieces
    12 oz (4 md) tomatillos; peeled,
    - rinsed
    1 c Cilantro leaves
    1 Very thin sliced serrano
    1 lg Garlic clove; coarse
    - chopped
    Juice of 6 lg limes (1/2
    - cup)

    FRY THE TORTILLA CHIPS: Cut each of the tortillas into 4
    equal wedges (or choose whatever size or shape chip you
    want). Line a baking sheet or large platter with a few
    layers of paper towels.

    In a 10" stainless-steel skillet, add enough oil to
    reach about 1 inch up the sides of the pan. Heat until
    the oil registers 350-|F/175-|C on a deep-fry thermometer.
    Working in batches of around 6 or 8, add some chips
    without overcrowding the pan and fry, rotating and
    turning occasionally with tongs, until deep golden and
    completely hard and crunchy, 5 to 8 minutes (do not
    overcook since this can make the chips too greasy).
    Transfer to the prepared baking sheet to drain, and
    immediately sprinkle the chips lightly with salt. Set
    aside to cool completely while you continue frying the
    rest of the chips.

    MAKE THE CEVICHE: Cut the fish into 1/2" pieces (you
    should have 1 1/4 cups). Set aside.

    In a small pot, add enough water to reach three-quarters
    of the way up the sides of the pot; bring to a boil. Set
    a medium bowl of ice water next to the stove. Season
    both waters generously with salt.

    Once the water is boiling, add the squid rings and cook
    until firmed up slightly, 1 1/2 to 2 minutes. Using a
    slotted spoon, quickly transfer the rings to the ice
    water to cool. Add the tentacles to the boiling water
    and repeat; remove to the ice water. Remove all of the
    squid from the water when completely chilled, pat dry,
    and refrigerate.

    In a blender, add the tomatillos, cilantro, chile,
    garlic, and a generous pinch of salt; pulse until runny
    but still slightly chunky.

    In a fine-mesh strainer set over a medium bowl, strain
    the tomatillo mixture, reserving the liquid and the

    When ready to serve, in a shallow, medium serving bowl,
    add the fish, squid, and lime juice; stir well. Stir in
    the solids from the tomatillo mixture plus 2-3
    tablespoons of the reserved liquid. Let stand, stirring
    occasionally, for 5 minutes. Taste and adjust the
    seasoning or consistency with more salt, lime juice, or
    tomatillo liquid as needed. Serve immediately with the

    RECIPE FROM: https://www.saveur.com

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