I never tire of this ceviche: the lilt of fresh-fresh fish infused with straight-ahead flavors of Mexican street food (lime, chiles, onion, cilantro) and finished to a consistency that’s perfect for piling on tortilla chips or tostadas. That’s my favorite way to eat ceviche, the sweet, toasty corn flavor of the crisp-fried corn tortilla being the perfect counterpoint to soft-textured brilliance of good ceviche. We’ve had this ceviche on the menu at Frontera Grill for over two decades.
Recipe from Season 7, Mexico—One Plate at a Time
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