INGREDIENTS

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 

DIRECTIONS

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.

Recipe Using Same Product(s)

• 

  Stuffed Jalapeno Tostadas

• 

  Chilaquiles Endiablados

• 

  Tequilero’s Tortilla Breakfast Hash

• 

  Charred Octopus Tostada

• 

  Maine Lobster Rolls