[CH] REC: Blue Marlin and Smoked Jalapeno-Tequila Ceviche
ChileBuzz (chilebuzz@earthlink.net)
Wed, 17 Dec 2003 12:12:37 -0500
Hi all, here's a recipe I ran across at starchef.com a while back.
Makes me salivate. haven't tried this --smoking would set off the
fire alarm and disturb neighboring units. Wish I could smoke
jalapenos, I'd be eating them every day probably.
Tee
from www.starchef.com
Blue Marlin and Smoked Jalapeņo-Tequila Ceviche
Recipe from Chef John Manion
Yield: 6 servings
Smoked Jalapeņo Tequila
2 cups wood chips, hickory or mesquite, soaked in water
4 jalapeņos, halved but not seeded
2 cups of your preferred tequila
Ceviche
2 pounds fresh Blue Marlin or Swordfish, diced
2 green peppers, diced
2 red peppers, diced
1 red onion, diced
1 jicama, diced
2 Roma tomatoes, diced
1/2 cup cilantro, chopped
2 cups fresh lime juice
1 cup fresh lemon juice
1 cup fresh orange juice
2 cups prepared smoked jalapeņo tequila
1 cup coconut milk
1 avocado, sliced
1 handful of whole tortilla chips
Salt to taste
To prepare the Smoked Jalapeņo Tequila:
Jalapeņos can be smoked in a covered BBQ grill or over an open flame
on your stove. To smoke over your stove, take a shallow pan with a
perforated liner and cover. Line the pan with the chips and place
over
a medium flame. When the chips begin to smoke, place the jalapeņos
in
a perforated liner and cover the pan. Turn the flames down to low
and
smoke for 10 minutes. While the jalapeņos are still hot, remove them
to a bowl, pour in the tequila and cover. Allow the tequila to sit
for
48 hours.
To prepare the ceviche:
Combine all ingredients in a non-reactive (stainless steel or glass)
bowl and allow to sit, refrigerated for 5 hours. Season to taste
with
salt. Serve in a martini glass garnished with a slice of avocado and
corn tortilla chips.