Tequila Ceviche Little Palm Island Recipe

Ingredients

• 1 pound fresh wahoo, snapper, grouper, or mahi-mahi fillets
• 1 tablespoon kosher salt
• ¼ cup sugar
• ½ cup rice wine vinegar
• 2 teaspoons seeded and minced habanero chilies
• 8 tangerines juice and zest
• 3 tablespoons silver tequila
• 1 tablespoon fresh lime juice
• 1 ripe avocado
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely chopped fresh mint
• 2 tablespoons sliced scallions
• Crispy plantain chips
• Tortilla strips

To prepare the ceviche
1. Dice the fish into ¼-inch pieces. Place fish in a large bowl and toss with salt. Set aside for 20 minutes.
2. Meanwhile, place sugar and vinegar in a small saucepan over medium heat. Heat, stirring frequently, until sugar dissolves. Remove saucepan from heat. Add chilies, tangerine juice and zest, tequila, and lime juice to the vinegar/ sugar mixture. Whisk to combine.
3. Pour dressing over fish and toss to combine. Cover bowl with plastic wrap and refrigerate for at least 1 hour but no more than 3 hours. Stirmixture occasionally.
To serve
4. Peel and seed avocado and cut into small dice. Stir oil and mint into fish mixture. Divide ceviche among 4 bowls or plates. Top each portion with ½ tablespoon sliced scallions and one-quarter of the diced avocado. Stick a few crispy plantain chips and tortilla strips into the ceviche. Serve the rest of the chips and strips in a basket on the side.