Preparation Method

Begin by frying bowl form the 6" corn tortillas by placing the round into a 375 degree fryer and pushing it down lightly with a ladle to create a bowl. Once set 10 seconds, remove the ladle to ensure the oil gets inside the bowl to fully crisp it up. Once cooked, about 20 seconds, drain and reserve the bowl.

To create chips simply cut the tortillas into either 4 or 6 triangles depending on your preference. Again, cook 20 seconds, drain, season and reserve.

To make the ceviche, combine all of the ingredients and season. To plate, place the corn bowl in the middle of the plate and fill with ceviche. Place all of the fresh corn chips around for dipping into the ceviche. Garnish with a sprig of cilantro.