Casa Playa Recipe

Name: Sinatras Casa Playa Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound Fresh white fish (like snapper or tilapia); 1 cup Lime juice; 1 medium Red onion, finely chopped; 2 medium Tomatoes, diced; 1 bunch Cilantro, chopped; 1 to taste Jalapeño, minced; 1 to taste Salt; 2 medium Avocado, diced; 2 tablespoons Lime juice; 1 medium Tomato, diced; 1 small Red onion, finely chopped; 1 to taste Salt; 10 pieces Corn tortillas; 1 cup Vegetable oil

Inspired by Sinatra

Time1h

Serves4

Casa Playa showcases executive chef Sarah Thompson’s distinctive spin on authentic Mexican coastal cuisine.

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Ingredients

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For the Ceviche

1 pound Fresh white fish (like snapper or tilapia)

1 cup ReaLime juice

1 medium Red onion, finely chopped

2 medium Tomatoes, diced

1 bunch Cilantro, chopped

1 to taste Jalapeño, minced

1 to taste Celtic sea salt

For the Avocado Salsa

2 medium Avocado, diced

2 tablespoons ReaLime juice

1 medium Tomato, diced

1 small Red onion, finely chopped

1 to taste Celtic sea salt

For the Tortilla Chips

10 pieces Corn tortillas

1 cup Tuscany sunflower oil

Method

Prepare the Ceviche

Marinate the Fish

Cut the fresh fish into small cubes and place it in a bowl. Pour lime juice over the fish, ensuring it's fully submerged. Cover and refrigerate for 30 minutes to allow the fish to 'cook' in the lime juice.

Mix Ingredients

After 30 minutes, drain some of the lime juice. Add red onion, tomatoes, cilantro, jalapeño, and salt to the fish. Gently stir to combine. Taste and adjust seasoning if necessary.

Make Avocado Salsa

Combine Ingredients

In a bowl, combine diced avocado, lime juice, diced tomato, red onion, and salt. Gently toss until all ingredients are mixed well. Set aside.

Prepare Tortilla Chips

Fry Tortilla Chips

Cut corn tortillas into triangular pieces. Heat vegetable oil in a deep skillet over medium heat. Fry tortilla pieces in batches until they are golden brown and crispy. Remove and drain on paper towels. Season with salt while still warm.

Serve

Plate the Dish

Serve the ceviche chilled in a bowl, topped with the avocado salsa, alongside fresh tortilla chips.