trout ceviche with pitaya chips
Ceviche is so simple and perfect dish for hot summer days. The key is to have very fresh fish…there are so many variations that I have noted below. Hope you get to try it. Provecho!
1 lb of white fish (I used trout that was caught the day before, the key is super fresh)
Juice of 3 limes
Juice of 1 lemon
1 Habanero finely sliced
1/4 of finely sliced onion
Cilantro finely chopped
Yoli tortillas and tostadas
*Variations include adding pico de gallo, mango or pineapple salsa…etc. add after mixed with lime/ lemon juice. Garnishes: pomegranates, corn, Peruvian puffed corn, finely sliced onions, etc.
How to prepare
Pat dry your fish and if it still has skin on, remove. For this recipe, I sliced the fish super thin crosswise (more of how you would see in sushi). Next sliced onion and habaneros. I added it all in a bowl and mixed in the lemon / lime juices. I let it sit for 10 min and then removed all the habanero and drained the juice into a separate cup. Seasoned with sea salt and plated the fish. Topped with cilantro and pomegranate.
Yoli Chips - our tortillas fry great thus you will notice that they are a little thicker than your average tortillas. Due to that, we recommend you frying them at 360 and after draining them, I like to place them in a baking sheet in an oven at 200 degrees. They will sit in there until they are ready to use. My secret to super crunchy chips is that I don’t overcrowd them, shake off all the excess oil and salt with some good quality sea salt. I’m biased to Sonoran Sea of Cortez Salt, but any flaky French or pink salt are excellent choices. Total frying time will depend on how many chips you put in and that is why I like to go in small batches. With a wire spoon or tongs, you will notice when they are getting crunchy. I’d say about 1 to 1.5 minutes total. If your oil gets too hot, remove it from the fire and let it cool down a little. I always use a frying thermometer…Its a little pain to make them, but I love to do them as they taste so much better than most store bought and makes me feel I’m in an actual restaurant.
Variations, the fish I used was SOOOO fresh and it was so amazing that I didn’t “cook” in the citrus juices as long. Thus if I’d of gotten a bass from the grocery store that may have been there for 2 days I would of cooked it for 4 hours. Afterwards, I’d of drained citrus and added pico de gallo.
Bonus: the citrus juice where the fish cooked is known as “Leche del Tigre” Tiger’s Milk and is often drank as hangover cure. I like to serve mine in a shot glass rimmed with chile powder.