I’m sure you thought Tequila and Agave Nectar was only good for drinking. Well, I’ve got a surprise for you. My chef Eric Scott at Ortanique Cuisine of the Sun created a fantastic Ceviche made with Partida and Agave Nectar. Don’t worry; I won’t leave you dry and thirsty. My bartender Andre Cassagne and I mixed up a great after dinner cocktail called the Anejo Kiss. Try these two recipes out. Enjoy!!! Welcome to Miami – Marita
Partida Tequila Shrimp Ceviche w/ Agave Nectar
1/2 lb (13-15) shrimp
1 white onion
1/2 stalk celery
2 medium carrots
5 vine ripened tomatoes
1 cup Partida Blanco Tequila
1 tsp. chipolte pepper
1 bunch cilantro (finely chopped)
1 cup agave nectar
6 cloves garlic
3 whole shallots
1 tblsp. ketchup
1/2 cup lime juice
1/2 cup orange juice
Preparation:
Cut and roast onion, celery, carrots, tomatoes, garlic, and shallots.
Remove and blend in a blender with Tequila, ketchup, and chipolte. Let
chill, boil the shrimp in water seasoned with sea salt until about half
cooked, then chill. Combine all ingredients. Season to taste.
Anejo Kiss
1.5 oz. Partida Anejo
1 oz. Amarula
1/2 oz Creme de Cacao (white)
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