“I wanted to give homage to my heritage and upbringing and I like the idea of sharing things,” Jimenez says. “Dorilocos is the perfect vessel for sharing and it’s eye-catching. It always starts a conversation.”
At Superbueno, Jimenez uses nacho cheese-flavored Doritos and ceviche made from cod and shrimp. However, he also acknowledges that Dorilocos — which can also be called Tostilocos if you use Tostitos tortilla chips — is a choose-your-own-adventure type of snack. “Like a lot of Mexican food, Dorilocos comes from the streets and is a mix of whatever’s available,” Jimenez says. He’s seen versions crowned with strands of pickled pork skin, carrots, and cilantro. Any type of sturdy chip also makes for an optimal base: Jimenez recommends Cheetos, Takis, and Fritos, or even fried pork rinds.
From there, cut the bag open lengthwise and get creative with toppings. Although Jimenez uses fish and shrimp for his ceviche, bay scallops could work, too. And while Valentina is his go-to hot sauce, Jimenez encourages experimenting with other sauces like Cholula and Tapatio. Omit what you want and add what you like. “You can really make this dish a fun party moment,” he says.
Dorilocos with Ceviche Recipe from Superbueno
Yields 4 to 6 Servings
Ingredients:
1 large bag Doritos Nacho Cheese (or several medium sized bags)
Jicama pico (recipe below)
Ceviche (recipe below)
Peppercorn vinaigrette (recipe below)
Pickled red onions (recipe below)
1 bunch cilantro, roughly chopped
Valentina hot sauce
Chipotle powder
Instructions:
Step 1: In a large mixing bowl, combine the jicama pico, ceviche, and vinaigrette and mix together until fully incorporated.
Step 2: To assemble the dorilocos, you can do one of two things. You can either open a large bag of nacho cheese Doritos (place it on its side and cut open just one side lengthwise), scooping the ceviche into the bag. Garnish with pickled red onion, chopped cilantro, a few dashes of Valentina, and a light sprinkling of chipotle powder.
Alternatively, in a large mixing bowl, combine jicama pico, ceviche, vinaigrette, and some nacho cheese Dorito chips and mix to combine. Then serve with additional chips on top alongside pickled red onions, chopped cilantro, a few dashes of Valentina, and a light sprinkling of chipotle powder.
Jicama Pico Recipe
Ingredients:
1 jicama, peeled and small diced
1 hot house cucumber, seeded and small diced
3 plum tomatoes, seeded and small diced
Instructions:
Step 1: Mix the ingredients in a bowl and save for later use.
Ceviche Recipe
Ingredients:
6 ounces boneless/skinless Icelandic cod loin, small diced
6 ounces Carolina white shrimp, blanched and cleaned, diced
2 lemons, cut in half, for blanching water
64 ounces water, for blanching
4 tablespoons salt
Instructions:
Step 1: Cut the cod into small dice and set aside in the refrigerator.
Step 2: Add water, lemon, salt to a 4-quart pot and bring to a boil.
Step 3: Blanch the shrimp for 3 minutes or until fully cooked. Place the shrimp in an ice bath to stop the cooking process and then cut them in a small dice. Set aside in the refrigerator.
Peppercorn Vinaigrette Recipe
Ingredients:
1 cup red onion, minced
2 cups lemon juice
5 lemons, zested
1 cup dijon mustard
¼ cup sea salt
1 clove garlic, peeled and grated
1 tablespoon black peppercorn, ground
1 tablespoon pink peppercorn, ground
1 teaspoon chili flakes
Instructions:
Step 1: Prep all the ingredients as listed. Whisk them together in a large bowl until well combined. Set aside.
Pickled Red Onions Recipe
Ingredients:
1 red onion, peeled and sliced thin
1 cup distilled white vinegar
⅓ cup granulated sugar
1 teaspoon chili flakes
1 teaspoon black peppercorn, ground
1 cup water
Instructions:
Step 1: Thinly slice the red onions and set aside in a heat-proof container.
Step 2: Add the remaining ingredients to a 4-quart pot and bring to a boil to incorporate the flavors.
Step 3: Remove from heat and pour over red onions.
Step 4: Let the pickled onions cool in liquid and sit in the refrigerator for 24 hours before using.
Jutharat ‘Poupay’ Pinyodoonyachet is a New York-based photographer.
Drew Aichele is a food stylist and master baker based in New York City.
