During hot weather, light and invigorating dishes become more desirable than ever. If you want a meal that conjures up these descriptors while still adhering to the keto rules, a ceviche topped with crispy chicharrones may be just the thing.
“It's possible to offer keto options without relying on [red] meat,” executive chef Christian Frangiadis of Spork in Pittsburgh, Pennsylvania told INSIDER. “Our cold ceviche with hot chicharrones on top is not cooked in fat. We've also replaced the typical citrus [used in ceviche] with fermented tomato water, [lending an extra level of refreshment].”
How It's Done:
Make tomato water by slicing 2.2 lbs of tomatoes and adding .75 oz. of salt. Place in a vacuum bag or a Ziploc bag and allow to sit at 82 degrees Fahrenheit for five days, “burping” the bag as needed. Process the tomatoes and liquid and strain through a cheesecloth. Save the water and reserve the pulp for another use.
Make the chicharrones by combining 1 lb. pork belly, ½ gallon water, 1 tsp. salt, 1/2 tsp. oregano, 1/2 tsp. pepper, and 1/4 cup orange juice in a Dutch oven. Boil until the liquid evaporate. Add oil to a skillet and bring up to 350 degrees Fahrenheit, then put pork in the oil and heat until brown. Cut the fried pork belly into 1″ chunks.
Make ceviche by mixing 1 lb. of fresh diced fish (Corvina or mahi-mahi are suggested), 1/4 cup lemon juice, 3/4 cup fermented tomato water, 1/2 cup pickled forest mushrooms, 3/4 cup pickled red onions, 3/4 cup diced red bell pepper, 1/4 cup diced shallots, 1/4 cup diced jalapenos, 1/3 cup chopped cilantro, 1 cup plum tomatoes, 1 tbsp minced garlic, 1/4 cup extra virgin olive oil, 1 1/2 tsp cumin powder, a pinch of salt, and a pinch of pepper.
Scoop ceviche into a bowl and top with warm chicharrones.