This past Saturday at 6pm we found ourselves with no plans and a pile of super fresh Mahi Mahi in the fridge. Its a tough situation to find oneself in, however, through perseverance and a few text messages, a solution was found. We rallied the troops. Heated the oil. Fried the chips. Chopped the Fish. Chopped the Veggies. Juiced the limes + pinched the salt. Main course: ceviche. We were almost ready until I reached in the fridge and found some bison tenderloin + pickled ramps. Side dish: bison tartare. I'll save that recipe for another day. Our girl Ruby showed up with some wines. Everyone else started to trickle in. Everyone sampled the chips. Everyone approved. Drinks were going down easy. The ceviche was ready. We sat down. We were too busy eating to take photos after this point.
Here's the recipe for Saturday Night Ceviche:
- 1lb fresh Mahi Mahi, Diced (Or any fresh, firm white fish)
- 1 Sweet Red Pepper, Finely Diced
- 1 Jalapeño, Seeds Removed + Finely Diced
- ½ Red Onion, Finely Diced
- Cilantro, Chopped – to taste
- ½ C. Freshly Squeezed Lime Juice
- Sea Salt – To taste
This ceviche couldn’t be any easier. All you have to do is chop up your ingredients with a really sharp knife. Juice your limes – make sure you get the good ones because they are SOOO expensive right now. Mexican cartels are trying to hog them all! Place your ingredients in a bowl and mix together. Adjust your salt to taste and add a bit more lime juice if necessary. Stir a few more times and serve with a side of fresh tortilla chips (see below). Serve with your favourite hot sauce and don’t forget to share with your best buds!
Here's how to make corn chips at home:
- Fresh White Corn Tortillas cut into chip shapes – As many as you want!
- 1 L. Canola Oil
- Sea Salt
Add your oil to a 3L pot and place over medium high heat on your stove. Stay close to your stove when you are frying as it can get dicey! It helps to have a thermometer on hand so you can make sure your temp is in the range of 300-350F. Once you have reached your desired temperature, start adding your fresh tortillas. Do not add to many at a time as the oil will bubble over. (If this happens turn your stove off immediately). You will get a feel for how many to add but as a general rule you can add enough chips to cover a single layer of your pot. Have a sheet pan lined with paper towel ready alongside your pot of oil. Your chips should be ready after 2-3 minutes, or when they stop bubbling in the pot. Remove with tongs or a slotted spoon and add to your lined sheet pan. Salt immediately while you can still see oil on the chips. Repeat the process until you are satisfied with the number of chips you have made. Sample continually to ensure the highest quality. Alternatively, head out to your favorite Latin market and purchase tortilla chips.
Enjoy on a warm summer night with good friends and cold drinks.