Here is another ceviche dish. This one, however, has a little twist – it has tequila and pickled chipotles! Another light, bright, flavorful meal prepared in 30 minutes. You can’t go wrong with this.
A couple of days ago, Baby Lady had one of her co-workers, Adriana, from Mexico Distrito Federal in town on business. She reads the blog and had commented to Baby Lady about several of the dishes. Naturally, while she was in town, we invited her over for dinner. Anyone who actually reads the blog definitely has to come over for dinner. Given she is from Distrito Federal, chiles and Mexican food were off the table. Instead, we fixed A Most Unusual Bruschetta: Goat Cheese Mousse on Toast with Tomato Salad and Crispy Pastrami, Mediterranean Inspired Swordfish on Linguini with homemade pasta, and finished the evening with the most recent post, Red Wine Poached Pear. It was a delightful meal and great time was had by all. She was so sweet. She even brought me some tasty goodies from Mexico.
The bag of green in the middle is mole verde. I can’t wait to use it.
Now you may be wondering why I’m talking about a prior meal that has nothing to do with this ceviche or Adriana’s gift. I have my reason and it’s all connected. You see, the swordfish I bought for the main course was unbelievably fresh and absolutely delicious. It had arrived that day and was the best looking of all the seafood. It is also why I decided on the Mediterranean Inspired Swordfish on Linguini for dinner that night. Given that Baby Lady and I love fresh swordfish, I bought a little extra just to make this ceviche the following day. See how all of this is connected now?
You see, I have been working on this ceviche recipe in my mind for a while. I like the dense, meatiness of swordfish. I also like its delicate yet full flavor. Like tuna, swordfish is a good choice for sushi. Hence, it is a perfect choice for ceviche. The meatiness of the fresh swordfish would stand up well to my other main ingredient, mango. Then, as I was thinking about mango, I remembered one of my favorite drinks, Mango Margaritas. If you haven’t tried one, you are really missing out. Now mangos and limes both play well with tequila, so I decided a little tequila added to the ceviche would be nice. Then, we decided that instead of the serrano or jalapeño chile typically used in ceviche we would add a little sweet, tart smokey heat by using pickled chipotles. Now don’t get scared off by the use of the pickled chipotle. It adds a nice touch of heat and wonderful flavor but does not make the ceviche too hot. Neither does it overpower the flavor of the fish with the smoke. This is a remarkably flavorful ceviche that is very simple to make. Give it a try. Here is what we did.
- 12 oz fresh swordfish, skinned and 1/2 inch dice
- 2 pickled chipotle, minced (recipe found here)
- 4 limes, juiced
- 1/2 red onion, 1/4 inch dice
- 1/2 red bell pepper, 1/4 inch dice
- 1 tsp fresh cracked black pepper
- 1 tsp sea salt
- 1 cup cilantro, chopped
- 1 large ripe mango peeled, stoned and 1/4 inch dice
- 2 Tbsp Tequila
- 2 Tbsp good olive oil
Mix all the ingredients together in a glass or nonreactive bowl and cover with plastic wrap.
Because of the high quality of the swordfish, refrigerate for 20 – 30 minutes. You don’t want the swordfish to be cooked too long in the citric acid. If, however, you want your fish “cooked” a little longer you can keep the swordfish in the citric acid in the fridge for up to 1 hour.
Find an appropriate serving vessel. We like these 2 part chilled martini glasses. They are perfect for ceviche and caviar as they keep the food very cold. They look cool, too. Spoon the ceviche into the serving vessel.
Serve & enjoy! We certainly did.