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Blue Marlin and Smoked Jalapeņo-Tequila Ceviche
.... Serves 6
For the 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
For the ceviche:
2 pounds of 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 chopped cilantro
2 cups fresh lime juice
1 cup fresh lemon juice
1 cup fresh orange juice
2 cups of prepared smoked jalapeņo tequila
1 cup coconut milk
1 sliced avocado
1 handful of whole tortilla chips
Salt to taste
To prepare 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 jalapenos are still hot, remove them to a bowl, pour in the tequila and cover. Allow the tequila to sit for 48 hours.
To prepare 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.
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