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John ManionJohn Manion

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Blue Marlin and Smoked Jalapeño-Tequila Ceviche
Recipe from John Manion

Yield: 6 servings

Smoked Jalapeño Tequila
  • 2 cups wood chips, hickory or mesquite, soaked in water
  • 4 jalapeños, 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 jalapeño tequila
  • 1 cup coconut milk
  • 1 avocado, sliced
  • 1 handful of whole tortilla chips
  • Salt to taste
To prepare the Smoked Jalapeño Tequila:
Jalapeños 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 jalapeños in a perforated liner and cover the pan. Turn the flames down to low and smoke for 10 minutes. While the jalapeños 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.


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The Culinarian: A Kitchen Desk Reference
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John Wiley & Sons
October 2011

 




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