TEQUILA CEVICHE

Tequila-ceviche.jpg

I had to share this amazing, healthy recipe, it works perfectly as a starter: layer it up in a pretty glass with finely chopped lettuce and extra mango or avocado, or as a canape: serve in spoons, oyster shells, a baby gem leaf or a thin crostini.

TEQUILA CEVICHE

Serves 6 as a starter

Ingredients

300g fresh (sushi grade) firm white fish - sea bass is perfect, scallop is amazing too

A shot of good quality Tequila

Juice of 2 limes

1 mango, diced

A handful of coriander, chopped finely

2 red chillies (or for the real Peruvian deal, ajo limo if you can find)

4 spring onions or a shallot, finely chopped

sea salt

Method

Start by prepping the chilli, mango, coriander, onion.  If you are making as a canape, carefully dice the mango and chop things a little finer than if you are making the dish as a starter.

Finely slice or cube the fish - depending on what look you want.

Just before serving mix all the ingredients together and let them "cook" for 5 or so minutes.  I prefer my fish barely cooked but leave it for longer for the acid in the lime to cook the fish more - it will turn from raw and transparent to opaque.

Drain off the liquid and serve: this liquid is known as Tiger's Milk or Leche de Tigre.  In Peru it is often served alongside the ceviche and is thought to be a hangover cure, as well as an aphrodisiac.  Garnish with a coriander leaf, black sesame seeds or a strip of spring onion.  Then knock yourself up a Pisco Sour!

140712-AlexCrombie40_Carnival--3426157099-O

After the success of our Bloody Mary arancini, I was wondering about other classic drinks that could be recreated as a canape.  When we were asked to do the food at an amazing 40th Fiesta, with a Latino theme, on gorgeous roof top in Notting Hill, the Tequila ceviche was born!

Here's the rest of the menu and some photos (taken by my amazing bro - www.elloydowen.com).

Boards of rare Argentinean steak with chimichurri sauce and seas salted plantain chips

Gaucho slider with cheese and guacamole

Oysters served with a spicy Gazpacho shot

Tequila ceviche

Crispy coconut prawns with chilli & lime mayo

Black bean and cheddar quesadillas with spring onion crema

Crispy duck breast with chocolate mole sauce and rice

Ÿ Banana cigars with dulce de leche dipping sauce

Pineapple skewers with mint sugar

 140712-AlexCrombie40_Carnival--3426165049-O

Ÿ  COLOMBIAN ESPRESSO MARTINI

Ÿ  STRAWBERRY CAPRIOSKA

Ÿ  MOHITOS

140712-AlexCrombie40_Carnival--3426195203-O

140712-AlexCrombie40_Carnival--3426208089-O

140712-AlexCrombie40_Carnival--3426155644-O

140712-AlexCrombie40_Carnival--3426166244-O

140712-AlexCrombie40_Carnival--3426171778-O