Ceviche with Chef Saúl Montiel

Today on No Expert, I'm joined by the one and only Chef Saul Montiel (Epicurious, Chopped, Cantina Rooftop) to make a bright and tangy ceviche perfect for summer! Follow Chef Saul:   / chefsaulmontiel     / chefsaulmontiel      / chefsaúlmontiel     / cantinarooftop     / launicanj   Follow me:   / emilyslamduncan     / emilyslamduncan   slamduncan.substack.com And don't forget to subscribe to No Expert! Be smart about which fish you choose for this dish! Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Chef recommends fresh fluke or sole for this dish. Fish and shellfish that are appropriate for sushi are always a good pick if you're not sure! Some resources to help understand the why and how of raw seafood: https://www.webstaurantstore.com/blog... https://bigfishrestaurantbar.com/the-... Or, you can use cooked seafood to be extra safe, like our shrimp and octopus. We poached our shrimp in a flavorful liquid until fully cooked and boiled our octopus in salted water until tender (roughly 30-45 minutes depending on size and cut). Saúl's Ceviche Recipe: Ingredients: 1 lb octopus, boiled in salt water, cleaned and sliced into bite-sized pieces 1 lb shrimp, poached, peeled and deveined, chopped into bite-sized pieces 1 lb fluke or sole fillets, diced into small pieces 2 cups cooked choclo corn kernels (large Peruvian corn) 1 ripe avocado, diced 1-2 tablespoons of Aji Pure (adjust to taste) 4-6 radishes, thinly sliced 1/2 cup chopped cilantro macho (also known as culantro) 1 ripe mango, diced 1/2 cup thinly sliced red onions Juice of 4-6 limes Juice of 1 orange Salt and pepper to taste Corn tortilla chips, for serving Instructions: 1. In a large mixing bowl, combine the octopus, shrimp, and fluke. 2. Add the cooked choclo corn, diced avocado, Aji Pure, sliced radishes, chopped cilantro macho, diced mango, and thinly sliced red onions to the bowl. 3. Squeeze the lime juice and orange juice over the seafood mixture. Make sure the seafood is fully submerged in the citrus juices. 4. Season the ceviche with salt and pepper to taste. Stir gently to combine all the ingredients. 5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the seafood to "cook" in the citrus juices. The seafood should turn opaque when it's done. 6. Once the ceviche is ready, taste and adjust seasoning if necessary. 7. Serve the ceviche mixto in individual bowls or glasses, garnished with additional cilantro leaves and slices of lime if desired. Serve with corn tortilla chips on the side. Enjoy your flavorful ceviche mixto with the added freshness of orange juice and radishes! Adjust the amount of Aji Pure according to your desired level of spiciness.