Ceviche Verde with House-Made Tortilla Chips


Ceviche Verde
1-2 Serrano chilies
5 cloves garlic, skin on
½ bunch Italian parsley, thick bottom stems cut off, about ½ cup, packed
½ bunch cilantro, thick bottom stems cut off, about ½ cup, packed
¼ cup olive oil
1 teaspoon salt
¼ cup fresh lime juice
1½ pounds snapper fillets, skinless, ½-inch dice, avoid bloodline
2 baby cucumbers, about 7 ounces total, cut in ½-inch dice
2 avocados, peeled, pitted, and ½-inch dice

House-Made Tortilla Chips
Canola oil, for frying
8 corn tortillas
Salt, as desired


Ceviche Verde
Heat a dry skillet over medium heat and add the Serrano chilies and unpeeled garlic. Pan roast, turning frequently, until soft and browned in spots, about 10-15 minutes. Remove from skillet to a cutting board and slip off the skins of the garlic when cool enough to handle and remove the stems from the chilies and roughly chop. Add the chilies and garlic to the bowl of a food processor along with the parsley, cilantro, olive oil, and salt. Process until pasty and nearly smooth. Place in a container and refrigerate.

In a large bowl mix the lime juice and approximately ½ cup of the herb base; add fish and mix to incorporate. Marinate overnight to fully coagulate the proteins in the fish. Add the cucumber and gently fold in the avocado. Season with additional lime juice, salt and remaining herb if necessary.

House-Made Tortilla Chips
Pour enough oil to come no more than halfway up the sides of a large stockpot and heat to 380°F.

Spread the tortillas on a paper-towel lined half-sheet pan and allow to air dry for 40 minutes to 1 hour. Stack the tortillas on a cutting board and cut into 6 wedges and separate the wedges. Add the tortilla chips to the oil in batches and stir nearly constantly to keep them separate. Fry for 45 seconds to 1 minute until lightly browned and crisp. Remove the tortilla chips using a spider to a paper-towel lined sheet pan and immediately season with salt.

Allow to cool before serving.