Aaaaaaaand we're live! We celebrated launching the new site with ceviche and tequila on our roof! If you haven't been following the blog, you're probably like "wtf do you mean," so here's a quick explanation: Probably This is an expanded version of a previous blog, Probably Baking. Probably Baking was real cute and real fun, but we (Matt and Beau) want to take the blog to a new level with more cooking, cocktails, and lifestyle - but still lots of baking! Also, no, not every post is going to be written in this "we" tone. Instead, check to see which one of us is writing the post via the "by" line under the title. It should be pretty obvious though, as Matt is the intellectual one who loves making cocktails and talking about design, while Beau is more of a sassy bitch who bakes a lot. Some stuff, though, we'll do together, like this ceviche!

We toyed around with the idea of doing something more off the wall for our first post, but then Matt said "I want ceviche" and then Beau was like "I would also enjoy some ceviche," so, that's how that went. We did spice it up a little though by making it with an insane amount of jumbo crab meat and sweet roasted corn and piling the entire thing over a fried green tomato. If you're not from the South, bless your heart, you might not know that a fried green tomato is basically just an under-ripe tomato that has been... fried. Go figure. It's crunchy and thick and delicious, and easy as hell to make.

But let's talk about the ceviche. This was our first time making ceviche, and to be honest were were like uhhhhh is this raw fish going to kill us? I mean, we eat steak tartare and sushi like we aren't broke as hell recent college graduates, but something about making raw seafood in the house made us weirdly nervous. So, if you're like us, use this blog post as reassurance that you probably will be OK, cause we're not dead. In fact, the obscene amount of crab and mahi mahi and sweet roasted corn and fried tomato awesomeness in each bite made us so much better than not dead. You can cut these tomatoes into little squares and serve this dish as passed h'ordeuvres at your next party to show the bitches (your best friends and dear loved ones) how fancy you can get with fried food. Enjoy bbs!

Oh, and if you're still feeling weird about the whole raw fish thing, just take a jalapeno-soaked tequila shot after each bite to calm your nerves.

Thanks so much for stopping by the new site! We're super PUMPED about it and have a lot more on da way! If you're looking for any recipes from Probably Baking, check out the recipes tab or do a quick search in the search bar, they're all still on this site! Also, if you like what you see, subscribe for e-mail updates, find us on Blog Lovin', or follow us on Instagram, Facebook, or Twitter!

Crab & Fried Green Tomato Ceviche

Makes about 8 servings

2 large green tomatoes, sliced into 1/3" thick rounds
1 cup corn flour
1 cup panko bread crumbs (substitute GF bread crumbs to make this dish gluten free!)
1 cup buttermilk
Olive oil for pan frying (about 1/3 cup)
1/2 lb mahi mahi
1/2 lb fresh picked jumbo lump crab meat (pre-cooked from the store)
1/2 cup fresh lime juice
1T red wine vinegar
3 T fresh cilantro
1/2 red tomato, chopped
1/3 cup chopped red onion
1 chopped jalapeno + plus more for garnish (optional)
1.5 cups corn kernels, fresh or frozen/defrosted
2 T unsalted butter
1 t agave
Salt and pepper, to taste

Place a rack in the center position of your oven and preheat the oven to 400°.
Chop the fish into 1/2" chunks and place in a large mixing bowl with the lime juice and cilantro. Make sure the fish is evenly coated in the lime juice and cover the bowl with plastic wrap while you begin the next steps of the recipe.
Melt the butter on the stove or in a microwave and toss it with the corn kernels in a roasting pan. Drizzle the agave and add a sprinkle of salt and pepper and give it all a stir. Place in the preheated oven and roast for 15 minutes, until the kernels begin to brown slightly.
While the corn is roasting, prepare the fried green tomatoes. You'll basically want to set up a little system where you have three small bowls: one filled with the corn flour, one filled with the bread crumbs, and one with the buttermilk. Coat each tomato slice in the corn flour, followed by a dip in the buttermilk, followed by a coating in the bread crumbs. Place the tomatoes on a plate for reserve. At this point you can fry the tomatoes (instructions in step 7), but we recommend waiting until just before serving them to do so, as it allows them to be fresh and crispy.
Prepare the rest of the ceviche by adding the chopped red onion, red tomato, jalapeno, red wine vinegar, salt and pepper, and jumbo lump crab meat. Give it all a toss.
Remove the corn from the oven and transfer to a small bowl to cool down. You just want it to get near room temperature before adding it to the ceviche. Once it's been added, give the ceviche a few good stirs and set it aside in the refrigerator while you fry the tomatoes.
To fry the green tomatoes, heat a skillet to medium-high heat and add about two tablespoon of olive oil. Fry two to three slices of the prepared tomatoes (from step 4) at a time, allowing to cook for one or two minutes on each side, or until golden brown. Use a fork or spatula to flip the tomatoes and to remove them once they are finished. Add more olive oil as necessary between each batch of tomatoes.
To serve, put each fried tomato slice on a plate, followed by a pile of the ceviche and cilantro or jalapeno for garnish. Eat while the tomatoes are still hot, and keep extra ceviche in a sealed container in the fridge for up to one day.