Chef notes
I love this recipe because it reminds me of when my dad and I used to go fishing and make ceviche in Guatemala when I was a kid. The combination of fresh seafood with bright tomatoes and citrus is guaranteed to wake up your taste buds.
Technique tip: Cool seafood in cold air; do not rinse after cooking.
Ingredients
- 3 lemons, halved
- 1/2 cup salt
- 1/2 bunch cilantro, chopped
- 2 pounds raw shrimp, peeled and deveined, cut into 1/2-inch pieces
- 1 pound calamari tubes, cut into 1/8-inch rings and tentacles
- 1 pound baby octopus, diced
- 1 gallon canola oil
- 15 soft corn tortillas, cut in triangles
- 3 pounds plum tomatoes, diced
- 1 pound red onion, diced
- 3 medium jalapeños, seeded and finely chopped
- 1/2 bunch cilantro, chopped
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup Worcestershire sauce
- 3 cups vegetable juice, preferably V8 Original
- 2 tablespoons coarse kosher salt
- micro cilantro, to garnish
Preparation
For the seafood:
1.Bring a large pot of water to a boil and add the lemons, salt and cilantro.
2.When water is boiling, add shrimp. Cook for 2 minutes, stirring constantly. Remove from boiling water.
3.Bring same water back to boil and add calamari with tentacles and cook for 2½ minutes. Remove from boiling water.
4.Bring same water back to boil add baby octopus. Cook for 2½ minutes. Remove from boiling water.
For the tortilla chips:
1.Heat oil in a heavy-bottomed pot over medium-high heat until it reaches 350 F.
2.Working in batches, fry chips until medium-dark golden and crispy.
3.Place on paper towels to soak up excess oil.
For the ceviche:
When the seafood is cooled, mix with diced plum tomatoes, diced red onion, chopped jalapeños, chopped cilantro, lemon juice, Worcestershire sauce, vegetable juice and salt.
Serve in cups, garnished with micro cilantro and tortilla chips on the side.
