Pork ceviche

I'm a huge ceviche fan, but, living in Houston, it is often hard to get fresh fish.


I was bored today, so I decided to put a twist on the traditional ceviche (I've done it with chicken before and will post if anyone is interested).


Went to HEB, some roma tomatoes, a couple japs, poblano, serrano (I like spicy), two ears of corn (yes), red onion, and a pork tenderloin that was on sale for 89 cents/lb. I think it was about to go bad, but that didn't matter since I was going to use it immediately.

Also a whole bunch of limes and lemons.


Dice everything up (except the lemons/limes and the corn, obviously). You can keep the pork a little bigger, but you don't want big hunks of it.


Put everything in a bowl and squeeze 3/4 cups lime and 3/4 cups lemon juice over it. Put in fridge.



Meanwhile, de-husk your ears of corn and get a pot of water boiling. Once it's at a full boil, cook your ears of corn until fully done. Save the water.

Let the ears of corn cool while you heat up about 3 or 4 tablespoons of butter in a small pan. Once it melts, add about 2 tsp of the corn water and the juice of one large lime. Whisk over low heat until the butter is nice and thick. You can taste it; it's delicious.

Cut the kernels off the ears of corn and add to a bowl. Stir in your emulsified lime/corn butter.

After about an hour, take out your ceviche and add the corn. Toss and serve with good tortilla chips.



Perfect for a day like today