Food and trinkets from the Perrin House
Margaritas
4 kiwis, peeled and coarsely chopped
4 oz silver tequila
3 oz of triple sec
4 tsp superfine sugar
2 tsp fresh lime juice
2 cups crushed ice
Pluse kiwis, tequila, triple sec, sugar and lime juice in a food processor until fruit has broken down but is not pureed. Pour over ice in glasses and serve
Keywords: lime, kiwi, margaritas, tequila,
My sweeter & safer take on ceviche, multiple variations.
Fixings:
Tomatoes (the more colorful the better)
Peppers (Jalapeno, Serrano, multi-color, banana)
Cilantro
Pickled Red Onions (or regular onions diced and microwaved in water to reduce the bite)
Cucumber
Avocado
•••
Juice:
Lemon or Lime juice (fresh is best)
Cider Vinegar
Coco Real (Key ingredient)
Ketchup (really – just a bit)
•••
Optional: Mango
Meat: Shrimp 1/2 cooked and diced, crab claw meat, seared Ahi tuna.
Topping: Thin shavings of manchego cheese
Serve with Tostitos Cantina chips or your favorite tortilla chip
Sear or partially cook meats and onions.
Finely dice remaining ingredients.
Add juices to taste.
The longer it sits in the fridge the better.
I derived this from traditional Sonoran Arizona ceviche as well as the kinds I have tried in Costa Rica and the Philippines. It is much sweeter and less fishy tomato-ish than traditional ceviches.
Appetizers, Recipes from the Perrin Kitchen, Salads you actually want to make, This stuff takes work but its worth it!
ahi, avocado, ceviche, ceviches, crab, cucumber, jalapeno, lemon, lime, mexican, onion, pickled onions, salsa, shrimp, snacks, tomato, tortilla chips, tuna