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. Click here to view printer friendly version.

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