Nothing gets me fired up like reinventing a classic or fusing different styles of cuisines. <br /> <br />Now Chiles rellenos (pronounced - Chee-lehs Rreh-yeh-nohs) as a traditional Mexican specialty are cheese stuffed, batter fried chiles such as Anaheim or Poblanos. Also, Peruvian (or Ecuadorian, depending on where you're from) Ceviche (pronounced sa-vee-chay) is raw fish 'chemically cooked' in an acid such as lime juice. <br /> <br />So I have decided to not only fuse both these classic preparations but to also omit frying the chiles altogether and instead roast them only. I am then going to stuff them with the tuna ceviche & top it with some luscious avocado cream to pull together all the refreshing flavors. <br />

Share: