MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ceviche Verde w/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 (4 md) tomatillos; peeled,
- rinsed
1 c Cilantro leaves
1 Very thin sliced serrano
1 lg Garlic clove; coarse
- chopped
Juice of 6 lg limes (1/2
- cup)

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 350ºF/175ºC 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

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... Take it with a grain of salt, plus a slice of lemon & a tequila shot
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)