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    Mexican mojito and ceviche

    12:33 PM, Jan 5, 2012   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- "Today's THV at 9:00" is getting some Mexican flavor with a Mexican mojito and ceviche.

    Chris Lane with Cantina Laredo will join Ashley, Alyse and Meredith to demonstrate these two recipes.

    MEXICAN MOJITO
    Glass: 14 oz. Footed Pilsner
    Technique: Muddle, shake

    Muddle in shaker glass:
    3 Lime Wedges
    1½ oz. Simple Syrup
    10 Mint Leaves

    Fill shaker glass with ice and add:
    2 oz. PATRON SILVER TEQUILA
    Shake 2 - 3 times, then pour mixture, ice and all, into footed pilsner
    Top with soda water

    Garnish with Lime Squeeze, Mint Sprig (about 5 leaves), Sugar cane stick

    SIMPLE SYRUP
    Combine equal parts Sugar and Hot Water
    Stir until all sugar has dissolved and mixture is clear

    CEVICHE:
    Tilapia 1 Pound
    Bay Scallops 8 Ounces
    Shrimp, 31/35, Boiled 8 Ounces
    Lime Juice, Fresh 1 Cup
    Kosher Salt 1/2 teaspoon
    Cholula Sauce ¼ Cup
    Critical Control Point: Wash hands and sanitize work surface before beginning recipe.
    Critical Control Point: Seafood must return to the refrigerator within 30 minute time.

    INGREDIENTS WEIGHT MEASURE

    Capers, Drained 6 Tablespoons
    Olives, Green, Queen Sized, Stuffed, 1/8" Sliced Round 12 Each
    Red Onions, Julienne Sliced 1/4"X 1 1/2" 6 Ounces
    Roasted Red Bell Peppers, Julienne Sliced 1/8" X 1 1/2", Canned 6 Ounces
    Cilantro, Finely Chopped 6 Tablespoons
    Tomatoes, Diced 3/8", Seeds Removed 1 1/2 Cups
    Jalapenos, Canned, Finely Chopped, Seeds Removed 1 ½ Ounces 18 Each
    Mexican Dry Oregano 3 Teaspoons
    Salt 2 Teaspoons
    Salad Oil 6 Tablespoons

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