|Fresh lime juice||3 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For deep frying)|
|Fresh orange juice||2 Tablespoon|
|Lump crabmeat||1 Pound (Jumbo, Picked Through To Remove Any Bits Of Shell Or Cartilage)|
|Scallions||1⁄2 Bunch (50 gm), thinly sliced on the bias|
|Cilantro||1⁄2 Bunch (50 gm) (Take The Leaves)|
|Chives||1⁄2 Bunch (50 gm), thinly sliced|
|Tomato||1⁄2 , diced (Red Or Yellow)|
|Seeded jalapeno||1 , diced|
|Red onion||1⁄2 , diced|
|Avocado||1 , thinly sliced|
|Coarse salt||To Taste|
|Onion||1⁄2 , small diced|
|Ears of corn||6 , cut off the cob (Yellow Variety)|
|Corn stock||3 Cup (48 tbs)|
|Epazote leaves||10 , chiffonade|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Queso fresco||2 Cup (32 tbs)|
|Chile pequin||1 Tablespoon|
|Chipotle peppers||1 Can (10 oz), pureed|
|Mayo||2 Cup (32 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Scallions||1⁄2 Bunch (50 gm), chopped fine|
|Chives||1⁄2 Bunch (50 gm), chopped fine|
|Parsley||1⁄6 Bunch (16.67 gm)|
|Flour||1 Cup (16 tbs)|
|Green plantains||20 , sliced (Store-Bought Plantain Chips, Such As Goya Brand)|
|Red cabbage head||2|
|White vinegar||1⁄2 Gallon|
|Sugar||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
For the Crab Ceviche:
In a large mixing bowl, whisk together the lime juice, and Tabasco. Add the crabmeat, scallions, cilantro, chives, tomato, jalapeño and red onion and mix gently until blended. Season to taste with salt and refrigerate at least 1 hour before serving. Serve with tortilla chips and sliced avocado.
For the Esquites:
Cut all the corn off the cob with you chef’s knife. Make sure you do not cut to deep into the cob, you just want fresh corn and not the cob. Set aside the corn and make a corn stock with the cobs by placing them in a pot and cover with 2 quarts of water. Bring up to a boil and then turn heat down to a simmer. Cook for one hour. Strain the stock and set aside.
Sweat the onion in butter on low heat for five minutes. You do not want any color on the onions. Add the corn and cook for twenty minutes until the corn is tender. Add 3 cups of corn stock to the pot and reduce by ½. Season with salt and fold in epazote.
In a rocks glass place a ½ tbs of mayo at the bottom of the glass. Add ¼ c of the corn mixture. Squeeze a dash of lime juice on top of the corn and top with a tbs. of queso fresco. Repeat the layering process one more time starting with the mayo and finishing with the queso fresco. Top off the esquites with a dash of chile pequin.
For the Chipotle Remoulade:
Puree chipotles with the lime juice. In a large mixing bowl, combine all ingredients. Taste and adjust seasoning.
For the Plantain Crust:
Peel and slice green plantains very thin on mandolin. Deep fry at 375 degrees until golden brown. Remove from oil, season, and drain on mesh screens or papyrus trays. When thoroughly cooled, process in a food processor to a coarse grind.
For the Red Cabbage:
Shred cabbage very fine on slicer. Place in non-reactive plastic container. Add salt and sugar to vinegar, and then pour evenly over cabbage. Pickle for one day, covered and refrigerated.
For the Halibut:
10 oz halibut, cut into 2 oz portions. Bread the halibut by dipping the 2 oz portions into flour, beat egg and crushed plantain chips (in that order). Deep fry the halibut in vegetable oil at 350 degrees for 3- 4 minutes. Remove from oil, season, and drain on mesh screens or papyrus trays.
Heat 5 flour tortillas and rub them with the remoulade and add cabbage and sliced avocados. Add the halibut and roll it all up.
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