Tequila: The Margarita
Lime and salt ceviche of tuna and tilefish with tortilla chips rimmed in tequila, agave, and seasoned salt. This was voted the best thing I made the whole night.
Sommelier: Gary: 3 parts tequila : 1 part lemon : 4 parts seltzer : confectioners’ sugar to taste
- 7 limes’ juice
- 2 lbs tuna and tile fish, cut into small cubes
- 1 long green medium hot pepper, like a jalapeno, sliced
- 3 tomatillos, sliced
- Salt, pepper
- 1 brined, sliced red onion
Garnish: Finely chopped African mint (2 TB) and Cilantro (4 TB) and an entire avocado in big beautiful pieces
Chips: 1 package tortillas, oil for frying, 2 TB @ agave syrup, tequila, 4S salt (or other seasoned salt), paprika
Let everything but the garnish sit together for 1 hour, then pour off excess lime juice and let everything sit for 1-2 more hours, then garnish with mint leaves, cilantro leaves, avocado.
Fry tortilla chips in big pieces, drain over paper towels. Serve one big platter of ceviche, a big pile of tortilla chips, and a little dish with the agave + tequila and another with salt + paprika.
Direct guests to dip chips into agave/tequila, then salt/paprika, then rotate the chip (yes, seriously) and scoop up some ceviche. This gives you a beautiful red-rimmed chip with ceviche on it, to be truly margarita-esque and also to get everyone standing and actively engaged in the eating.