Ingredients
- 1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper)
- 1 ounce 100 percent agave tequila
- 4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon
- 1 jalapeno, de-stemmed, minced with the seeds
- 1 onion, sliced
- 4 limes, juiced
- 1 tablespoon soy sauce
- Salt and black pepper
- Nopal Salad, recipe follows
- Cilantro Agave Vinaigrette, recipe follows
- 1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish
Directions
In a bowl, mix everything together. Let sit, refrigerated or in another bowl of ice, for 10-15 minutes. Stir and check for seasoning.
Place the salad in the middle of 4 serving plates and drizzle the cilantro vinaigrette around. Top salad with a mound of fish and fried tortilla crisps.
Beverage: Some Traditional Tequila/Beer Combo with lime
Nopal Salad:
- Grapeseed oil, to cook
- 1 tablespoon minced ginger
- 2 shallots, minced
- 2 cups 1/4-inch strips nopal
- 1/2 cup cilantro-agave vinaigrette, recipe follows
- 1/2 pound mixed field greens
- Salt and freshly ground black pepper
In a saute pan coated lightly with oil, saute the ginger and shallots for 2 to 3 minutes until lightly brown. Add the nopal and heat thoroughly. Season and add the vinaigrette. Place the greens in a large bowl and toss with warm vinaigrette. Check for flavor.
Cilantro-Agave Vinaigrette:
- 2 cups washed, dried, and picked cilantro
- 2 cloves garlic
- 2 tablespoons agave syrup
- 1 tablespoon Dijon mustard
- 2 limes, juiced
- 2/3 cup grapeseed oil
- Salt and black pepper
In a blender, add cilantro, garlic, syrup, Dijon, and juice, and blend at high speed. Slowly add the oil to emulsify and season with salt and pepper.
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