Hendrick’s Gin & Tonic and Ceviche
Hendrick’s Gin:
Taste: Clear. Juniper aromas with floral hints and a touch of Cucumber, followed by a blanket of sweet orange, lime zest, and elderflower. Very classic Gin on the palate with flavors of angelica, coriander, juniper and orris root. A burst of citrus flavors seals the deal.
Ceviche
Ingredients
- ½ a red onion, very thinly sliced
- 1-pound fresh fish- sea bass, red snapper, corvina, dorado, escolar, mahi-mahi, tilapia, or Hamachi – diced into 1/2-inch cubes.
- 2–3 garlic cloves very finely minced ( use a garlic press)
- 1– 1 ½ teaspoon kosher salt, start with 1, add more to taste
- ¼ teaspoon black pepper
- ¼–½ cup fresh cilantro chopped
- 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
- ¾ cup fresh lime juice ( 4–6 limes) freshly squeezed ( try to use ripe limes)
- 1 cup grape or cherry tomatoes, cut in half ( or 1 cup diced tomatoes)
- 1 cup diced cucumber
- 1 tablespoon olive oil(optional)
- 1 semi-firm Avocado, diced, as garnish, optional
Instructions
- Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.
- Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer and more “cooked” the fish will become.
- Before serving, gently toss in the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix.
- Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft.
