Sweet and Sour Ceviche With Homemade Tortilla Nests - Emeril |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This would make a great appetizer or dinner. It is a bit time consuming but well worth it. Ingredients:
1 lb very fresh red snapper fillet, skin removed, chopped into 1/4-inch dice |
1 cup finely diced tomato |
1/2 cup finely diced white onion |
1/2 cup fresh lime juice |
1/2 cup fresh orange juice |
2 tablespoons chopped fresh cilantro |
1 tablespoon olive oil |
1 tablespoon minced jalapeno |
1 teaspoon grated lime zest |
1 teaspoon grated orange zest |
salt & freshly ground black pepper |
bibb lettuce, cleaned |
12 (6 inch) corn tortillas |
4 cups corn or 4 cups vegetable oil |
salt, to taste |
emeril's original essence, to taste, creole essence / bayou blast |
Directions:
1. In a medium serving bowl, combine all the ingredients. Toss to coat. Cover and refrigerate for 1 hour. (NOTE: When ready, the cooked fish should be opaque; if not, marinate slightly longer. Be careful not to leave in too long, as fish will turn mushy.)
2. Season with salt and freshly ground black pepper, to taste.
3. Place a lettuce leaf on a plate. Top the leaf with the tortilla nest. Fill with the ceviche and serve.
4. Homemade tortilla nests:In a large, heavy saucepan, heat the oil to 360 degrees F.
5. Quickly dip the tortilla in the oil to make it pliable. Remove from the oil and carefully julienne the tortillas. Spread some of the julienne tortillas in a 1-cup ladle. Place a smaller ladle on top of the tortillas and immerse in the oil. Fry until crisp, about 2 minutes. Remove to a paper towel lined plate and season with salt and Essence. Repeat with the remaining tortillas.
6. Serve warm with the Sweet 'n Sour Ceviche.
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