Lementine Cevich

Lementine Cevich

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    6" flour tortillas

  • Vegetable oil for frying

  • 1

    tbsp. paprika

  • 1

    tsp dried tarragon

  • ¼

    tsp salt

  • Ceviche:

  • ½

    pound tilapia, red snapper or monkfish fillets

  • ½

    cup freshly squeezed lime juice (juice of about 2 limes)

  • ¼

    cup fresh clementine juice (or orange or tangerine juice)

  • ¼

    tsp salt

  • 4

    clementines

  • ¼

    cup finely diced red onion

  • ¼

    cup finely diced pimento stuffed green olives

  • ½

    tsp dried tarragon leaves

  • ¼

    tsp. Tabasco sauce

  • 2

    tbsp chopped fresh cilantro

  • Lime wedges (for garnish)

Directions

1. To make tortilla dippers, slice each tortilla into 6-7" wide strips. Heat 1/4" oil in large skillet over high heat. Fry tortilla strips, in batches, for about 15 seconds a side, or until golden brown and crisp, adding more oil as needed. 2. Transfer to paper towel lined baking sheet. Sprinkle with mixture of paprika, tarragon and salt. (Tortilla strips can be served immediately or kept in cookie tin for up to 2 days.) 3. For ceviche, cut fish into 1/4" dice. In bowl, toss fish with lime and clementine juices and salt. Cover and refrigerate for 1 hour, until fish has become opaque. 4. With sharp knife, remove peel and pith from clementines. Slice into rounds; cut rounds into 1/4" dice. Add clementines, onion, olives, tarragon and Tabasco sauce to fish mixture. Cover and refrigerate for 1 hour or for up to 8 hours. Stir in cilantro. 5. To serve, spoon about 2 teaspoons ceviche with juices into a shot glass, liqueur glass, votive holder or other mini vessel. Add a tortilla dipper to each glass and garnish with a small slice of lime; serve extra tortilla strips on the side. Makes about 2 dozen servings.


Nutrition

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