This tomatillo- and lime-based ceviche was inspired by chef Gonzalo Guzmán from Nopalito, a Mexican restaurant in San Francisco. Though Guzmán grinds his own masa to make chips from scratch, frying store-bought all-corn tortillas is an easy substitute that still yields golden, crispy, and robust chips for scooping. If you don’t have access to squid, you can use all white fish, or some finely chopped raw shrimp. To clean squid, run the bodies and tentacles under cool water, rubbing gently to help pull away or release any impurities.
Featured in: The Formula for a Perfect Ceviche Verde
- Baking Sheet or Large Platter
- Paper Towels
- 10-Inch Stainless-Steel Skillet
- Deep-Fry Thermometer
- Small Pot
- Medium Bowl
- Slotted Spoon
- Fine-Mesh Strainer
- Medium Serving Bowl
For the chips:
- 6 yellow corn tortillas
- 4 cups canola oil, for frying
- Kosher salt
For the ceviche verde:
- 7 oz. firm white fish, such as halibut or cod, skin and bones removed
- Kosher salt
- 9 oz. cleaned squid, bodies thinly sliced into rings and tentacles cut into bite-size pieces
- 4 medium tomatillos (12 oz. total), peeled and rinsed
- 1 cup cilantro leaves
- 1 very thinly sliced serrano or jalapeño chile
- 1 large garlic clove, coarsely chopped
- Juice of 6 large limes (about ½ cup)
- Fry the tortilla chips: Cut each of the tortillas into 4 equal wedges (or choose whatever size or shape chip you want). Line a baking sheet or large platter with a few layers of paper towels.
- In a 10-inch stainless-steel skillet, add enough oil to reach about 1 inch up the sides of the pan. Heat until the oil registers 350°F on a deep-fry thermometer. Working in batches of around 6 or 8, add some chips without overcrowding the pan and fry, rotating and turning occasionally with tongs, until deep golden and completely hard and crunchy, 5 to 8 minutes (do not overcook since this can make the chips too greasy). Transfer to the prepared baking sheet to drain, and immediately sprinkle the chips lightly with salt. Set aside to cool completely while you continue frying the rest of the chips.
- Make the ceviche: Cut the fish into ½-inch pieces (you should have 1¾ cups). Set aside.
- In a small pot, add enough water to reach three-quarters of the way up the sides of the pot; bring to a boil. Set a medium bowl of ice water next to the stove. Season both waters generously with salt.
- Once the water is boiling, add the squid rings and cook until firmed up slightly, 1½ to 2 minutes. Using a slotted spoon, quickly transfer the rings to the ice water to cool. Add the tentacles to the boiling water and repeat; remove to the ice water. Remove all of the squid from the water when completely chilled, pat dry, and refrigerate.
- In a blender, add the tomatillos, cilantro, chile, garlic, and a generous pinch of salt; pulse until runny but still slightly chunky.
- In a fine-mesh strainer set over a medium bowl, strain the tomatillo mixture, reserving the liquid and the solids.
- When ready to serve, in a shallow, medium serving bowl, add the fish, squid, and lime juice; stir well. Stir in the solids from the tomatillo mixture plus 2–3 tablespoons of the reserved liquid. Let stand, stirring occasionally, for 5 minutes. Taste and adjust the seasoning or consistency with more salt, lime juice, or tomatillo liquid as needed. Serve immediately with the chips.