MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ceviche Verde With Homemade Tortilla Chips
 Categories: Seafood, Herbs, Citrus, Vegetables, Chilies
      Yield: 4 servings
 
MMMMM---------------------------CHIPS--------------------------------
      6    Yellow corn tortillas
      4 c  Oil; for frying
           Salt

MMMMM-----------------------CEVICHE VERDE----------------------------
      7 oz Firm white fish; skinned,
           - boned
           Salt
      9 oz Cleaned squid; bodies thin
           - sliced in rings, tentacles
           - in bite-size pieces
     12 oz Tomatillos (4 md); peeled,
           - rinsed
      1 c  Cilantro leaves
      1    Serrano; very thin sliced
      1 cl Garlic; coarse chopped
      6 lg Limes; juice of (1/2 c)
 
  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
  solids.
  
  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
  chips.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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