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Snapper Ceviche &quot;Veracruz&quot; recipe from Pati&#x27;s Mexican Table Season 5, Episode 13 “José Andrés Takes Over&quot;

Snapper Ceviche "Veracruz"

kosher salt (divided,

red snapper filet

onions

Roma tomatoes

Spanish manzanilla olives

lime juice ((about 3 large limes))

olives

Pickled Red Onion Slices

capers

jalapeño or serrano chile (sliced very thinly (optional))

cilantro leaves

nasturtium leaves

sorrel leaves

watercress leaves

edible flowers

ground chile piquín

Extra-virgin olive oil and Maldon sea salt (to finish)

Cover the bottom of a small rectangular pan with half of the salt. Place fish on top of the salt layer and cover with the remaining salt. Cover pan with plastic wrap and place in refrigerator for one hour.

To a pot of heavily salted boiling water, add the onion petals and cook for 20 seconds. Using a wire skimmer or spider, remove the onions, season with salt and submerge them in a bowl of ice water to halt the cooking process and set aside for garnish.

Using a sharp knife, slice off the top and bottom of each plum tomato. Locate the fleshy dividing wall of one segment inside the tomato. Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds and their pulp by slicing around the core of the tomato. Keep the seeds and their surrounding gel intact to create tomato seed “hearts” and set the "hearts" aside for garnish. Roughly chop the remaining outer tomato flesh.

Drain the 2/3 cup olives and remove pits. Add the chopped outer tomato flesh, the pitted olives, and lime juice to a blender and puree until smooth. Pass the mixture through a fine mesh strainer, then set aside.

Remove the fish from the refrigerator and rinse away the excess salt with water. Pat the fish dry with a paper towel. Holding a sharp knife at a 45-degree angle, cut the fish into thin slices.

Spoon the olive tomato puree onto serving dishes. With tongs, place snapper slices on top of the dressing. Add olive slivers, pickled onion slices, onion petals, capers, tomato hearts, and (if desired) jalapeño slices. Drizzle on more puree, then garnish with cilantro, nasturtium, sorrel, watercress, and edible blossoms. Finish with ground chile piquín, olive oil, and sea salt. Serve immediately.

Pine Nut Pipián recipe from Pati&#x27;s Mexican Table Season 5, Episode 13 “José Andrés Takes Over”

Pine Nut Pipián

garlic (peeled)

cilantro

iceberg lettuce leaves (roughly chopped)

white onion (roughly chopped)

serrano chile (roughly chopped)

radish top

salt

pumpkin seeds

pine nuts

tomatillos (husked and chopped)

water (divided)

olive oil

Combine garlic, cilantro, lettuce, onion, serrano, radish top, salt, pumpkin seeds, pine nuts, and tomatillos in a blender. Add 1/2 cup of the water and blend until as smooth as possible. There might still be some texture to the mixture. Leave contents in blender and set aside.

Heat the olive oil over high heat in a wide pan until it is smoking. Then add the contents of the blender and continue to cook over high heat, stirring constantly for five to seven minutes.

Add the remaining water to the pan, drop the flame to low, and allow to simmer for half an hour. Season with salt to taste.

Optional: If you prefer a very smooth texture, you can return the contents of the pan to the blender, working in batches, and blend until even more smooth.

The Pine Nut Pipián can be made ahead of time and keeps for five days in the refrigerator or freezer. After thawing, whisk or blend to restore consistency.

Pickled Red Onion Slices recipe from Pati&#x27;s Mexican Table Season 5, Episode 13 “José Andrés Takes Over”

red onion

red wine vinegar

water

black peppercorns (cracked)

juniper berries

Place sliced onion strips into a heat-safe bowl and set aside. Mix the vinegar, water, salt, pepper, and juniper berries in a small pot and bring to a boil. Once boiling, pour hot liquid over the sliced onions. Cover the mixture and allow to marinate at room temperature for about one hour.

The pickled onions will stay fresh for about one month in the refrigerator and make an excellent topping for tacos or sandwiches.

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Snapper Ceviche "Veracruz"

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Snapper Ceviche "Veracruz"

Pine Nut Pipián

Pickled Red Onion Slices

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