Don’t knock it ’til you’ve tried it! This ceviche is such a unique twist to a classic dish and I truly recommend putting it inside our cauliflower tortillas (or cook them extra long to make them a tostada!)
Yield: 6 to 8 servings
1/2 lb halibut, cut in ½” cubes
1/2 lb sea scallops, sliced into 2-3 pieces (depending on size)
1/2 cup lime juice, fresh
1/4 cup lemon juice, fresh
1/2 large Serrano pepper, minced with seeds removed
1 small garlic clove, finely minced
1/3 cup cilantro, finely chopped
1/3 cup parsley, finely chopped
1 Tbl mint, finely chopped
½ Tbl avocado oil
2 Tbl water
Salt & pepper, to taste
¾ cup red onion, finely chopped
For Cauliflower Tortillas:
Yield: 8 Tortillas
4 cups Cauliflower Florets
2 cup Grated Italian Parmesan Cheese
2 Tbsp. Tapioca Starch
1 tsp Onion Powder
1/4 tsp Cayenne
1 tsp Dried Oregano
1 cup Goat Yogurt (or organic sour cream)
1 small Shallot, minced
1-2 Chipotle (depending on spice preference) plus some of the adobe sauce
Salt, to taste
In a bowl, toss the scallops and halibut with the lime and lemon juice. Cover and refrigerate for about 45 minutes, stirring occasionally and until they start to turn opaque.
Meanwhile, in a blender, combine the serrano with the garlic, cilantro, parsley, mint, oil and water. Puree until very smooth and season the “agua chile” with salt.
Pour off all but 2 tablespoons of the citrus juice from the fish. Add 3 or 4 tablespoons of the “agua chile” to the scallops mixture, mixing well; reserve the remaining “agua chile” for another use.
Fold in the onion and season with salt.
For Cauliflower Tortillas:
In a food processor add Cauliflower florets and pulsate until quite fine, about the size of a rice kernel. If you prefer to use Cauliflower rice already processed, you may still need to put in food processor to chop a little finer.
Using a small pot on medium/low heat add cauliflower rice and a splash of water cook for 4 – 5 minutes, just cook a little does – not want to turn brown, after cooling use a clean cloth napkin or milk bag to squeeze out as much moisture as possible.
In a medium size mixing bowl add onion powder, parmesan cheese, tapioca starch, cayenne and the oregano. Mix until it forms a dough like texture.
Pull out eight rectangular pieces of parchment paper the width of your tortilla press and then cut them in half, so you have two squares. This will be used for the top and bottom of the tortilla to prevent sticking to the press.
Spoon out a heaping tablespoon (depending on size of your tortilla press) on the parchment in the tortilla press. I prefer to put the spoonful a little closer to the back so that it spreads out more evenly. Press down slowly making sure not to let the dough squeeze out the sides too much.
Remove tortilla from press with the parchment paper still intact. You will be keeping the tortilla in the parchment paper until its cooked. At this point you can either refrigerate (if eating within a day or two) or you can freeze in an airtight container or zip lock. Or you can cook them immediately.
In a non-stick pan on medium-low heat, remove one side of parchment paper on the tortilla and place on pan. Once the tortilla has browned around the edges remove the other piece of parchment paper. Cook until both sides are golden brown
Place all ingredients together in a food processor and blend thoroughly.