Michael Chiarello's Live Fire by Michael Chiarello

Author:Michael Chiarello
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2013-04-13T04:00:00+00:00

GRILLED CEVICHE-MARINATED CALAMARI AND SHRIMP WITH CANCHA POPCORN

Serves 6

In Ecuador, ceviche is served with cancha or maiz chulpe (the name changes according to the region)—dried kernels of corn tossed in oil and then toasted in a skillet until they puff. You and I know cancha as “Corn Nuts.” I loved the flavor of cancha with ceviche but wanted something that soaked up the marinade a little better. I came up with popcorn tossed with ground-up Corn Nuts. You can laugh, but it works very well and if you hide the Corn Nuts package, your guests will have a hard time figuring out that elusive, exotic flavor. My version of ceviche is “grill and chill.” It’s not done in the order you’d expect. You grill the seafood very briefly and then refrigerate. While it’s chilling, make the marinade, and toss it all together 30 minutes before serving. Make the marinade and grill the seafood the day before, if you like, but don’t combine them until you’re ready to serve. This recipe is a good one for people who are a little uneasy about true ceviche, in which the seafood is never touched by heat.

3 tablespoons extra-virgin olive oil

1 pound calamari, cleaned and split (ask your fishmonger to do this for you)

1 pound large (about 16 per pound) shrimp, peeled and deveined

1 teaspoon coarse sea salt, preferably gray salt

½ teaspoon freshly ground black pepper

3 whole tomatoes

2 medium red bell peppers

1 serrano chile

1 large yellow onion, peeled and sliced into ½-inch-thick whole rounds

¼ teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

¼ teaspoon grated orange zest

3 tablespoons freshly squeezed orange juice

¼ cup extra-virgin olive oil

½ teaspoon coarse sea salt, preferably gray salt

⅛ teaspoon freshly ground black pepper

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