Sweet and Sour Ceviche with Homemade Tortilla Nests

4 to 6 servings
  • 1 pound very fresh snapper fillets, skin removed, chopped into 1/4-inch dice
  • 1 cup finely diced tomatoes
  • 1/2 cup finely diced white onions
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon minced jalapeno
  • 1 teaspoon grated lime zest
  • 1 teaspoon grated orange zest
  • Salt and freshly ground black pepper
  • Bibb Lettuce leaves, cleaned
  • Homemade tortilla nests, recipe follows
  • In a medium serving bowl, combine all the ingredients. Toss to coat. Cover and refrigerate for 1 hour. (NOTE: When ready, the "cooked" fish should be opaque; if not, marinate slightly longer. Be careful not to leave in too long, as fish will turn mushy.)

  • Season with salt and freshly ground black pepper, to taste.

  • Place a lettuce leaf on a plate. Top the leaf with the tortilla nest. Fill with the ceviche and serve.

Homemade Tortilla Nests:
  • In a large, heavy saucepan, heat the oil to 360 degrees F.

  • Quickly dip the tortilla in the oil to make it pliable. Remove from the oil and carefully julienne the tortillas. Spread some of the julienne tortillas in a 1-cup ladle. Place a smaller ladle on top of the tortillas and immerse in the oil. Fry until crisp, about 2 minutes. Remove to a paper towel lined plate and season with salt and Essence. Repeat with the remaining tortillas.

  • Serve warm with the Sweet 'n Sour Ceviche.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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