Cooking with Cocktails: 100 Spirited Recipes by Kristy Gardner

Author:Kristy Gardner [Gardner, Kristy]
Language: eng
Format: azw3
Publisher: Countryman Press
Published: 2017-02-13T16:00:00+00:00

One Tequila, Two Tequila, Three Tequila, Ceviche!

If fish could be eaten like a tequila shot—straight down the hatch—it would be in the form of ceviche. Whenever I think of ceviche and/or tequila, my mind sails to my holidays to Mazatlán. To this day, the smells and flavors haunt me like a sexy dream. . . . You just want to fall back to sleep and get it on. Barry White style. So, to satisfy that urge, there’s One Tequila, Two Tequila, Three Tequila, Ceviche! And it tastes like Mexico.

Serves: 2 to 4

INGREDIENTS

1 pound firm white fish e.g., seabass, halibut, sole, cod, or snapper)

⅔ cup lime juice (from about 5 juicy limes)

½ cup reposado tequila

Coarse sea salt

½ small red onion, finely diced (⅓ cup)

1 cup diced cherry tomatoes

1 bird’s eye chile, or jalapeño or serrano pepper, seeded and finely chopped

¼ cup finely chopped fresh cilantro

¼ cup black Moroccan olives, pitted and chopped

½ teaspoon dried oregano

¼ teaspoon sugar

½ teaspoon extra-virgin olive oil

Freshly ground black pepper

To serve: extra lime wedges and tortilla chips

INSTRUCTIONS

1. To prepare the fish, remove the bloodline (if it exists), and ensure all pin bones have been removed as well as the skin. Chop into ½-inch cubes.

2. Mix the fish with the lime juice, ¼ cup of the tequila, and a pinch of salt. Let sit in the fridge for 20 to 30 minutes, stirring every 10 minutes to ensure an even marinade.

3. Once the fish is opaque, drain most of the lime juice from the bowl, leaving a couple of tablespoons. Mix the remaining ingredients with the fish, adding black pepper to taste. Taste and adjust the seasoning, if necessary.

4. Eat right away and serve with extra lime wedges, tortilla chips, and more tequila. Obviously.

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