Lime Ceviche With Tequila |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Fresh fish marinated in the natural acid of lime and lemon juice is the main ingredient! This salad is delicious if you love cerviche. The tequila adds a kick to the salad but the dish is just fine without it. Ingredients:
3 limes, juiced |
1 large lemon, juiced |
1 and 1/2 cups tequila |
handful mint leaves |
24 ounces ahi tuna, sea bass, red snapper, any firm-fleshed fish of your choice, cut in small cubes |
4 tomatillos, diced (or 1/2 cup of salsa verde sauce) |
4 tomato skins, outer flesh only, diced (no seeds!) |
1 red onion, diced |
1 large sweet onion, diced |
2 jalapeño peppers, diced |
» garnish |
chopped mint and cilantro leaves, lime slices, mixed greens |
optional: diced or sliced avocado |
corn chips-ceviche makes a wonderful dip |
Directions:
1. Combine lime juice and tequila in saucepan. Bring to a simmer; remove from heat.
2. Add the mint leaves and cool 1 hour.
3. Remove mint leaves and pour liquid directly over the raw fish.
4. Refrigerate for an hour, stirring to mix after 30 minutes and continue to chill. (The acid from the lime and lemon juice will cook the fish!)
5. Drain liquid.
6. Combine fish with diced vegetables.
7. Mix well and serve!
8. *You can serve this in cocktail glasses with greens of your choice or on top of mixed greens.
9. **The pictures are not my own and are being used to show what cerviche looks like when plated.
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