MAKES 4 SERVINGS
Courtesy of Chef Chris Wadsworth
Baton Rouge, Louisiana
1. In a Dutch oven or heavy pot, pour oil to a depth of 2 inches, and heat to 350º over medium-high heat.
2. Place one tortilla in oil, and use a metal spatula to completely submerge. As tortilla starts to float, use spatula to press down in the center of the tortilla. The sides will fold upward. Use metal tongs to keep sides vertical. Fry until golden brown, 45 to 60 seconds. Remove from oil, and place inverted on paper towels to drain. Repeat process with remaining tortillas.
3. In a medium sauteé pan, cook andouille over medium heat until crispy, 5 to 7 minutes. Remove to paper towels to drain.
4. Fill each taco shell with Redfish Ceviche, andouille and Avocado Relish. Serve on a dollop of sour cream, and garnish with red pepper, if desired.
Note: If you cannot find 41/2-inch corn tortillas, cut larger ones with a 4 1/2-inch-round pastry cutter. Tortilla scraps can be fried for a snack.
MAKES 3 CUPS
1. Cut fish fillets into 1/4- to 1/2-inch chunks. Zest 1 lime, and squeeze juice from all limes.
2. In a large nonreactive bowl, gently combine fish, lime zest and juice, onion, red peppers, cilantro, ginger liquid, wine, salt, pepper, chili powder, cumin, and paprika. Make sure fish pieces are covered with liquid. Cover with plastic wrap, and refrigerate overnight or at least 12 hours before serving.
MAKES 3 CUPS
1. In a large bowl, combine onion, jalapeño, red pepper, lime juice, salt, and pepper, stirring well. Carefully slice avocados in half, and remove pits. Gently scoop out flesh, and finely dice. Gently stir avocados into vegetable mixture. Cover with plastic wrap, and refrigerate until needed.