Tequila-Lime Ceviche with Chili Popcorn
Beach bar? Or gourmet? Might be high end, might be down low — a foodie inside joke. Get it?
The Goods:
- 3/4 lb fresh (fresh) sea bass, small cubes
- 1 fat lime, zested and juiced
- Cilantro, washed well, chopped fine (hacher)
- Red onion, a tiny dice (ciseler)
- Serrano pepper, ciseler
- 1/2 shot tequila (100% agave please)
- Sea salt, white pepper
The Execution:
Here’s the easy part – mix everything up, let sit for about 10 minutes — ‘cooking’ the fish in the acid of the citrus juice. While it sits, pop some popcorn. Toss while warm with melted butter, salt, chili powder and garlic powder. Slice a ripe peach or avocado. Plate it all up, garnished with a sprig of cilantro.
The Takeaway:
The leftover marinade (leche de tigre) is the chef’s treat… I also ended up with extra sliced peaches and chopped serranos. These I tossed with some lime juice and let it get it on for bit — turned into quite the zippy little riff. Maybe next time I’ll top with sweetened whipped cream beat in with a lick of Patron… Now that’s dessert.
p.s. This week, another blogger copied the picture from my mango salsa post and used it for their own blog. The lawyer is pi*#ed off (copyright!) but the blogger is flattered (theft-worthy!). So I’m conflicted about it all.
TAGS
Elyse Etling
Hi! I work with Mara at HBA… Owned a cooking school, dim sum restaurant, cafe & cheese shop plus a catering comp for 10 years… Now work here and am a private chef…cant wait to read your blog! Looks beautiful…
Off to send an e mail to Chef for your dinner…Will be in touch!
Elyse
GHT
thanks Elyse – looking forward to the menu!