Ceviche Verde with Homemade Tortilla Chips Recipe

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.