Sweet and Sour Ceviche with Homemade Tortilla Nests

  1. In a medium serving bowl, combine all the ingredients.
  2. Toss to coat.
  3. Cover and refrigerate for 1 hour.
  4. (NOTE: When ready, the "cooked" fish should be opaque; if not, marinate slightly longer.
  5. Be careful not to leave in too long, as fish will turn mushy.)
  6. Season with salt and freshly ground black pepper, to taste.
  7. Place a lettuce leaf on a plate.
  8. Top the leaf with the tortilla nest.
  9. Fill with the ceviche and serve.
  10. 12 (6-inch) corn tortillas
  11. 4 cups corn or vegetable oil
  12. Salt, to taste
  13. Emeril's Original Essence, to taste, recipe follows
  14. In a large, heavy saucepan, heat the oil to 360 degrees F.
  15. Quickly dip the tortilla in the oil to make it pliable.
  16. Remove from the oil and carefully julienne the tortillas.
  17. Spread some of the julienne tortillas in a 1-cup ladle.
  18. Place a smaller ladle on top of the tortillas and immerse in the oil.
  19. Fry until crisp, about 2 minutes.
  20. Remove to a paper towel lined plate and season with salt and Essence.
  21. Repeat with the remaining tortillas.
  22. Serve warm with the Sweet 'n Sour Ceviche.
  23. 2 1/2 tablespoons paprika
  24. 2 tablespoons salt
  25. 2 tablespoons garlic powder
  26. 1 tablespoon black pepper
  27. 1 tablespoon onion powder
  28. 1 tablespoon cayenne pepper
  29. 1 tablespoon dried oregano
  30. 1 tablespoon dried thyme
  31. Combine all ingredients thoroughly.
  32. Yield: 2/3 cup

snapper, tomatoes, white onions, lime juice, orange juice, fresh cilantro, olive oil, jalapeno, lime zest, orange zest, salt, bibb lettuce, tortilla

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sweet-and-sour-ceviche-with-homemade-tortilla-nests-recipe.html (may not work)

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