Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

DanM

Ceviche and Guacamole - Tortilla chip substitutes

Recommended Posts

Guacamole and ceviche is for dinner tonight. I would prefer to avoid serving them tortilla chips as they dont have much nutitional value. Thinly sliced jicama, cucumber, and baby bell peppers come to mind. Does anyone else have suggestions?

Dan


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Share this post


Link to post
Share on other sites

Ummm, the traditional one? Which is to say, chifles.... If you've got an asian or latin grocery in your area, go out and get some green plantains. Peel 'em, then use your potato/carrot peeler to chip them into hot oil. Fry 'til golden, then drain.

Super yum.


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Share this post


Link to post
Share on other sites

If nutrition is the concern you could certainly bake corn tortillas for chips. The corn tortillas themselves are a whole grain ad generally not prepared with fat. When I saw the title my mind went to the traditional ceviche vehicle - saltines - but that does not fit what you are seeking. Thin slice of potato or sweet potato baked with just a touch of olive oil might be enjoyable. I have also gone the lettuce cup route spooning both into romaine or butter lettuce leaves and eating taco style with a bit of extra salsa.

Share this post


Link to post
Share on other sites

Some times eating should just be fun. Not everything you put in your mouth should be measured by its nutritional value.

Share this post


Link to post
Share on other sites

As above, cut rounds from corn totillas and bake in the oven until crisp. Super taste. Cheap. Crispy. Can't be beat.


The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

Share this post


Link to post
Share on other sites

Fried plantains are a good idea for the future, but with two ankle biters to manage, not very practical for today. I did pick up a small bag of plantain chips at the market though.

Lettuce is a good idea. I just bought a couple small heads from a farm stand this afternoon. Its not the ideal variety, but it should do just fine.

Fresh tortilla chips do sound like fun, but for another day. I need to experiment first, If my wife demands it, I picked up a bag of baked unsalted chips. Frankly, they taste like corn flakes to me. I think some guac or ceviche will make up for the flavor.

Luckily they did have some jicama and fresh cukes at the market, so those will be offered as well.

Dan


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Share this post


Link to post
Share on other sites

As to baked corn tortillas - I just put the tortilla directly on the oven rack. As long as you don't play with it and leave it until one side is crisped it does not stick. That way you get the heat all around. Flip and do the other side. When done just break them up as you eat - a simple no mess result that does NOT taste like corn flakes. I like them with a very corny tortilla like Trader Joe's.

Share this post


Link to post
Share on other sites

I'm also doing guacamole tonight--and I'm substituting "chips" with incredibly fatty, un-nutritional chicharones-fried pork rinds. It's very hard for me to find fresh pork fat back locally to be able to make homemade chicharones, but there's a very good Mexican market when I can buy a commercial brand that's pretty good. I like to warn the pork rinds in a 300 oven for about 15 minutes before serving them with chilled guacamole.

Share this post


Link to post
Share on other sites

David - yes really crunchy poky chicharones are fantastic with avocado and ceviche. Pictures if you can.

Share this post


Link to post
Share on other sites

I don't think ceviche is ever served with any kind of chip, is it?

I believe in some regions, Avocado is served in the ceviche - maybe just ditch the guacamole, and use the avocado in your ceviche?


Edited by Will (log)

Share this post


Link to post
Share on other sites

I really like the crispness of chips, so raw veg (while nutritious) doesn't do it for me. I think the plantain idea is great. If you want variety, thinly sliced taro and beetroot to the mix. For the guac, some fried yucca would be lovely.

Share this post


Link to post
Share on other sites

I'm confused as to why fried plantain chips would be more acceptable than fried tortilla chips? Both are mostly starch and deep fried. Personally, I have no objection to either, but I'm just trying to understand the logic here.

Share this post


Link to post
Share on other sites

I'm confused as to why fried plantain chips would be more acceptable than fried tortilla chips? Both are mostly starch and deep fried. Personally, I have no objection to either, but I'm just trying to understand the logic here.

Yes, they are both fried. But you are comparing the vegetables/fruits with tortilla, which is more than just corn.

Share this post


Link to post
Share on other sites

Plantains are a highly starchy food and I think it's a bit silly to say "Oh but it's a fruit so it must be healthier!" I happen to think that both corn and plantains can be a perfectly fine as part of a nutritious diet and I do not believe in low or no carb diets, so please don't feel I am saying plantains are unhealthy because they are starchy. It's just that it seems foolish to me to think that there is a major major difference between deep fried plantain and deep fried tortilla in terms of nutrition.

Share this post


Link to post
Share on other sites

I don't think there is a big difference and I'm not sure if others have implied that there is. But I do think it is more acceptable (which is what you stated in your first post) as you're comparing fresh vegetable to something processed.

Share this post


Link to post
Share on other sites

Fried plantain, Jenni, is much higher in various minerals, most notably iron and potassium, than fried tortilla; it's also got more soluble fibre (vs. tortilla's insoluble) and a significant amount of protein.


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Share this post


Link to post
Share on other sites

I suppose you're talking about shop bought fried tortillas then? If we're comparing a factory made product with something freshly made at home with raw ingredients, then I would rather have the home made stuff, it's true. That wasn't explicitly stated in the OP's post so I didn't think of it. If we are just talking tortilla chips vs. plaintain chips then you're not comparing a fresh vegetable with processed food - you are comparing fried vegetable (well, fruit) with fried grain-that-came-from-a-plant-and-is-not-inherently-bad.

According to wikipedia, plantain has less protein and fibre than maize. It does have more potassium, vitamin a and vitamin c, but I don't know how well those things survive deep frying. Also, I think that's completely besides the point. We are talking about two starchy deep fried things, both tasty. Pick one and be happy to eat it, but don't kid yourself that you're making a hugely significant health decision.


Edited by Jenni (log)

Share this post


Link to post
Share on other sites

My initial point was also less about nutrition, and more about tradition and flavour.... (Although the plantain retains its potassium and vit a through the frying process - and I'd want to know which type of plantain was tested against the corn. The FHIA-types available down here are much higher in protein and soluble fibre than French Horn types, not to mention the Maqueño, which is the king of plantains and which also contains beta-carotene.)

My two cents? I'm always going to prefer fresh chifles (and I won't buy commercial ones - they're too easy to make and taste worlds better fresh than bagged) with ceviche, since as far as I'm concerned they're as much a part of the dish as fresh popcorn. I could no more do without them than without lime in the broth.


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Share this post


Link to post
Share on other sites

For this guacamole I combined avocado, yellow onion, garlic, tomato, cilantro, lime juice, olive oil, salt, pepper, chili powder and chipotle powder. The chicharron's were heated in the oven at 350 for about 10 minutes.

003.JPG

005.JPG

007.JPG

Share this post


Link to post
Share on other sites

Maize, beans and squash - the plants grown in a mila provides a balanced diet. So bake your tortillas have some beans and squash and you will be following an old and very wise tradition.


The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

Share this post


Link to post
Share on other sites

David - yes really crunchy poky chicharones are fantastic with avocado and ceviche. Pictures if you can.

This picture was taken at La Mesa de Blanca, in Ziracuaretiro, Michoacán, México. The chicharrones are made in-house and the avocados are from nearby groves.

I just couldn't resist. :biggrin:

IMG_6910.JPG


Buen provecho, Panosmex

Share this post


Link to post
Share on other sites

David - yes really crunchy poky chicharones are fantastic with avocado and ceviche. Pictures if you can.

This picture was taken at La Mesa de Blanca, in Ziracuaretiro, Michoacán, México. The chicharrones are made in-house and the avocados are from nearby groves.

I just couldn't resist. :biggrin:

IMG_6910.JPG

Now that is delicious.

Share this post


Link to post
Share on other sites

Inspired by a recipe in Nobu West I have been making a salad composed of paper thin tomatillos alternating with paper thin radishes (lightly dressed with 3/4 olive oil, 1/4 key lime juice, allspice & mex oregano) to form a wheel then you arrange ceviche blanco, smoked salmon & guacamole. Good summery main dish.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Henga
      Hi there! I am looking for a good Mexican cookbook. Any recommendations? Thanks in advance.
    • By newchef
      I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly.     Basically I process the following ingredients in a food processor to make the cream sauce.  I plan on freezing the sauce in ice-cube trays for individual servings.  The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven.   Thanks!   INGREDIENTS:   -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
    • By David Ross
      Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand.
       
      The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico.  It’s a member of the flowering plant family Lauraceae.  The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
       
      Avocados grow in tropical and warm climates throughout the world.  The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
       
      The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods.  Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. 
       
      In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals.  Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon.  Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. 
       
      When I think of an avocado it’s the Hass variety.  However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets.  This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
       
      I for one must challenge myself to start eating and cooking more avocados.  I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
       
      Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
      See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
    • By Darienne
      Chile Rellenos.  Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos.   I keep thinking I'll pick something different...and then I don't.  I've made them.  Once.  So much trouble.  And deep fat frying.  And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now.  
       
      Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html  .  And yesterday I made them and served them to guests with Mexican rice and black beans.  Died and gone to heaven.
       
      OK.  Truth time.  I used Poblanos and  I did not roast them to remove the skins.  In an electric oven, it's not a nice job.  And besides the skins have never bothered me or Ed at all.  But I did roast the Poblanos in the oven.  And then I used commercial salsa because we had one we liked.  (Did I say that I can be lazy sometimes?)  And I used Pepper Jack cheese.  Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common.  Buy it when you see it.  I defrosted some frozen guacamole I had in the freezer.  But by heavens the casserole was delicious and now it's on our menu permanently.
       
      So shoot me.  But I thought I'd share my joy anyway. 
    • By jackie40503
      I lived in Phoenix AZ a total of 24 years and during that time I found what the local restaurants call a Green Chili Burro. I have also lived and worked in 48 states and the only ones who have them is either in Arizona, Western New Mexico or Southern California. I am now retired in Northwest Washington State. I have searched the internet for recipes and have found that none of them taste the same. I have also written to many Mexican restaurants and either did not receive a reply or was told that they could not give out the recipe. I am now going around to blogs/forums dealing with Mexican foods hoping that someone would have the actual recipe from one of the restaurants. Its not like I am going trying to compete with them since I live along way from those areas and only wish to serve it in my own household.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...