24 each 4.5" White Corn Tortillas (20123)
1/2 cup Sugar
1 cup Water
1 cup Red Wine Vinegar
1 tsp. Salt
1 lb. Red Onion , cut into thin rings
3 lbs. Sea Bass , skinless , boneless , cut into 1/4" dice
3 cups Lime Juice
1 1/2 each Red Onions , diced
1 1/2 each Aji Amarillo Chili , stem and seeds removed , minced
1 1/2 each Jalapeño , stem and seeds removed , minced
1 1/2 inch piece Ginger , peeled and minced
1 1/2 bunches Cilantro , chopped
1 Tbsp. Aji Amarillo Paste
6 fl. oz. Ginger Ale
Kosher Salt , as needed
1.) In a medium bowl, combine sugar, water, red wine vinegar, and salt. Whisk well to combine. Add red onion rings, allow to chill a minimum of 30 minutes to pickle. Reserve.
2.) In a large bowl, combine sea bass, lime juice, diced red onion, peppers, ginger, cilantro, paste, ginger ale and salt to create ceviche mixture. Fold together to combine. Reserve refrigerated for a minimum of 30 minutes to ‘cook’.
3.) Pre-heat deep fryer to 350°F.
4.) To serve: Cut tortillas in half. Deep fry tortillas for 2 minutes, or until golden brown. Remove and toss with kosher salt. Scoop 6 fl. oz. of ceviche into a cup and place 4 tortilla halves along the edge. Serve.
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