Archive for Wednesday, October 18, 2000

Tequila recipies

October 18, 2000


Ceviche Tostada (Tostada de Ceviche)


1/2 pound bay scallops (If the scallops are large, cut them in half.)

1/2 cup lime juice

1/4 cup orange juice

1/4 cup silver tequila

2 tomatoes, chopped

1 onion, chopped

2 tablespoons chopped cilantro

1 1/2 teaspoons chopped serrano pepper, optional


1 avocado, sliced

6 tostada shells

Green onions, tops trimmed slightly, for garnish

Tomato wedges, for garnish

Place scallops in glass bowl. Add lime juice, orange juice and tequila. Cover and place in coldest part of refrigerator 6 hours, stirring hourly, or overnight.

When ready to serve, drain off juices. Add tomatoes, onion, cilantro, serrano pepper and salt to taste. Stir to combine. Mound ceviche on tostada shells. Garnish with green onions and tomato wedges.

Makes 6 servings. Nutritional information each serving: 173 calories; 180 mg sodium; 12 mg cholesterol; 8 grams fat; 14 grams carbohydrates; 8 grams protein; 0.84 gram fiber.

Strawberry Bunuelos


8 flour tortillas

2 cups oil, for deep frying

1/4 cup sugar

1/2 teaspoon cinnamon

2 pints strawberries, sliced

1 cup whipping cream, whipped

1/2 cup strawberry liqueur with tequila (Tequila Rose is a brand of strawberry liqueur with tequila and can be found in well-stocked liquor stores.)

Using a 4- or 5-inch round cookie cutter, biscuit cutter or round pattern, cut rounds from each tortilla.

Heat oil in large skillet until hot, about 350 F. Fry tortilla circles until brown on both sides, 1 to 2 minutes. Drain on paper towels.

Mix sugar and cinnamon. Coat tortillas evenly with sugar mixture.

For each serving, place 1 fried tortilla on plate. Arrange some strawberries on tortilla and add some whipped cream. Drizzle 1 tablespoon liqueur over berries. (Variation is to top first tortilla, strawberries and whipped cream with another tortilla and more strawberries and whipped cream).

Makes 8 servings. Nutritional information each serving: 375 calories; 200 mg sodium; 46 mg cholesterol; 21 grams fat; 40 grams carbohydrates; 4 grams protein; 2.42 grams fiber.

Shrimp With Coconut (Camarones al Coco)


2 coconuts

1 pound medium shrimp, peeled and deveined

1/4 cup olive oil

2 tomatoes, chopped

3 green onions, chopped

1/2 teaspoon chopped garlic

1/4 cup orange juice

1/4 cup tequila

Salt, pepper

Poke 2 holes in 1 coconut. Holding coconut over measuring cup, drain 1/4 cup liquid into cup. Set liquid aside. Reserve remaining liquid for another use. Cut coconuts in half and set aside.

In medium skillet, saute shrimp in oil over medium-high heat 1 minute. Add tomatoes, onions and garlic and cook on low heat 4 minutes. Add orange juice, tequila and coconut liquid and season to taste with salt and pepper. Cook and stir 2 minutes until shrimp turns opaque and is cooked through. Ladle shrimp and juices into coconut shells.

Makes 4 servings. Nutritional information each serving: 316 calories; 215 mg sodium; 138 mg cholesterol; 22 grams fat; 6 grams carbohydrates; 20 grams protein; 0.95 gram fiber.

Fish With Tequila (Pescado con Tequila)


1 pound Pacific red snapper filets

1/4 cup fresh basil, chopped

2 tablespoons tequila

2 tablespoons oyster sauce

Juice of 1/2 lime

Place fish in bowl. Add basil, tequila, oyster sauce and lime juice. Mix well. Cover and chill 3 hours.

Drain fish and grill over medium heat until fish flakes with fork and is cooked through, 3 to 5 minutes per side.

Serve this with white rice and vegetables.

Makes 4 servings. Nutritional information each serving: 122 calories; 553 mg sodium; 34 mg cholesterol; 1 gram fat; 3 grams carbohydrates; 19 grams protein; 0 fiber.

All recipes are from author/restaurateur Carlos Haro Jr.

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