Ceviche Verde with Homemade Tortilla Chips

Ceviche Verde with Homemade Tortilla Chips
Fresh lime juice and puréed tomatillos, cilantro, and serrano chile form an irresistible bright-green broth for this fish and squid ceviche.Jenny Huang

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.

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