1 tablespoon finely chopped fresh parsley, plus leaves for garnish
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
4 poblano chiles
1 1/2 cartons unsweetened almond milk
2 large potatoes, cubed
4 makrut lime leaves
2 bay leaves
1/2 teaspoon achiote paste
1/2 teaspoon curry paste
Pinch cumin
Pinch red pepper flakes
Pinch turmeric
Kosher salt and freshly ground black pepper
Juice of 5 limes
Vegetable oil, for frying
Corn tortillas
Kosher salt
Ground cumin
Instructions
For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes (“brunoise”); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.