Blue Marlin and Smoked Jalapeño-Tequila Ceviche

Adapted by
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
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


For 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. 

For 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.