Avocado Ceviche And Chili Lime Chips Food

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO

Steps:

• Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
• Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
• Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
• Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.

AVOCADO "CEVICHE" AND CHILI LIME CHIPS

Steps:

• Preheat: Put racks in the upper- and lower-thirds of the oven; preheat to 350°F (177°F).
• Mix avocado "ceviche": In a medium bowl, whisk together lime juice, olive oil, and salt. Add the avocado, bell pepper, cucumber, corn, radish, onion, cilantro, and jalapeno. Toss gently to coat.
• Marinate "ceviche": Cover and transfer to the fridge. Let sit to marinate, for at least 15 minutes, stirring a couple times to make sure all vegetables are coated.
• Cut tortillas chips: Stack the tortillas. Make four cuts down the stack of tortillas, so each tortilla becomes 8 even pieces. Scatter over two parchment lined baking sheets.
• Season and bake chips: In a small bowl, whisk together grapeseed oil, lime juice, and lime zest. Brush the mixture over both sides of the chips. Sprinkle the tops evenly with ¼ teaspoon of the salt and ¼ teaspoon of the chili powder. Bake until the chips are golden brown, 10 to 12 minutes. Chips will continue to crisp as they cool.
• Serve: Taste chips and season with more salt and chili powder if you'd like. Serve with avocado "ceviche".

SHRIMP CEVICHE WITH AVOCADO

Steps:

• In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
• Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
• Keep well chilled (preferably on ice) until serving time.
• Serve with tortilla chips and optional chili sauce.
• Ceviche must be served well-chilled, and is best served on the same day it is made.