Fiesta Fusion
July 25th, 2018

Tequila Lime Salmon: Grilled or Ceviche Style

  • 30 ounces wild Alaskan king salmon, rinsed and thawed
  • Approximately 1 shot of tequila
  • Juice from 2 to 3 fresh squeezed limes
  • Dash of salt
  • Pinch of cayenne pepper
  • Dash of ground black pepper
  • ½ teaspoon cumin

For the grill: Marinate raw salmon in tequila, lime juice and spices in the refrigerator for at least 1 hour. Place the salmon fillet on a medium heat grill for approximately 4 minutes per side or until cooked to preference.

Ceviche style: Cut or shred the salmon into bite-sized pieces. Allow the fish to marinate for 24 hours in the lime juice and tequila, as the acidity from the marinade will “cook” the fish. Gently flash-sear in a frying pan, if desired.

Garnish with red pepper and/or cilantro.

Recipes by Chelsea Glanz; photo by Elisa Weiss

 

Plantains With Creamy Dipping Sauce

  • 3 large plantains, whole
  • 1½ cups plain whole-milk yogurt
  • ¼ cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut oil
  • ½ teaspoon lime juice

Boil the plantains in water until fairly soft throughout and skin can be easily peeled off. Slice diagonally to create large chip-like slices, ¼-inch thick.

Heat coconut oil in a large skillet over medium heat. Fry plantain slices until browned and crisped. Remove from heat and cool on a paper towel.

Meanwhile, hand-whip honey, cinnamon, lime juice and vanilla extract into the yogurt. Serve as a dipping sauce alongside the plantain chips.

 

Queso-Stuffed Poblanos

  • 4 large fresh poblano peppers, whole
  • ¾ cup queso fresca cheese, crumbled
  • 1/4 cup pine nuts
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 4 tablespoons high-heat cooking oil
  • 1 cup premade green chili sauce
  • Lime slices for garnish
  • Cilantro sprigs for garnish

Heat oven to 350 degrees. Core the peppers, leaving them whole but allowing an opening at the large end through which stuffing can be added.

Use a small amount of oil to toast the pine nuts in a saucepan over medium heat until slightly browned. Mix the pine nuts with the crumbled cheese. Add spices and mix thoroughly.

Stuff each pepper with an equal amount of cheese filling. Place peppers in a baking dish, with about ¼ inch of water covering the bottom to prevent peppers from drying in the oven. Drizzle the remaining oil over the peppers.

Bake covered for 20 minutes or until soft. Uncover and bake for 10 minutes to brown edges. Drizzle with green chili sauce. Garnish with limes and cilantro.

 

Papaya Mango Salsa

  • ½ medium papaya, cubed
  • 2 medium champagne mangos, cubed
  • ½ small red pepper, finely chopped
  • ½ medium bunch cilantro, finely chopped
  • Juice of 2 fresh-squeezed limes
  • 1 tablespoon tequila
  • Pinch cayenne pepper
  • Dash of ground cumin
  • Dash of sea salt, to taste

Toss all ingredients together and allow flavors to mix. Refrigerate for at least 1 hour before serving.

 

Roasted Potato Medley

  • 1 medium sweet potato, cubed
  • 4 medium Yukon gold or butter potatoes, cubed
  • 1 large yellow onion, cubed
  • 3 tablespoons olive oil
  • 1 teaspoon large-grain Himalayan salt
  • 1 teaspoon ground cumin

Heat oven to 400 degrees. Toss root vegetables in salt, cumin and oil. Bake in a roasting dish, covered, for 30 minutes or until vegetables are tender. Bake uncovered for 15 minutes to crisp edges.

 

Avocado Mint Mousse

  • 4 large Hass avocados
  • 8-ounce dark chocolate bar, melted
  • ¾ cup dark cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon balsamic vinegar
  • 1/3 cup sugar or honey, to taste
  • Mint springs for garnish

Scoop avocado out of shells and into a large mixing bowl. Add other ingredients. Blend with a stick blender until smooth. Refrigerate until set and cool. Add more sugar or honey to taste. Garnish with fresh mint.

 

Famous Guacamole

  • 4 medium avocados, halved and sliced
  • 1/2 teaspoon ground cumin powder
  • ¼ teaspoon sea salt
  • Juice of 2 fresh squeezed limes
  • 1/2 red bell pepper, finely diced
  • Dash of cayenne pepper
  • ¼ teaspoon garlic salt
  • 1½ tablespoons olive oil
  • ¼ bunch (about 10 sprigs) cilantro, chopped

Mix all ingredients in a large bowl. Mash slightly, using a large fork until all ingredients are blended. Serve with chips.

 

Fresh Mango Margaritas

  • 12 ounces fresh mango, sliced (about 2 medium mangos)
  • 1 cup fresh-squeezed orange juice
  • 1/3 cup fresh-squeezed lime juice
  • ¼ cup honey or agave (add to taste, or omit for a tart rather than sweet cocktail)
  • 1 cup gold tequila
  • ¼ cup Grand Marnier
  • 2 to 3 cups ice
  • 5 thin slices of fresh jalapeño
  • Salt and lime slices for garnish

Place juices, ice and sweetener in a mixing bowl or large shaker with jalapeño slices. Mix or shake well. Let sit for 5 minutes. Remove jalapeño slices.

Add mango slices to liquids and place in a blender. Blend well until the mixture’s consistency resembles a smoothie. Lightly wet the rims of serving glasses and dip in salt. Pour the blended mixture into each serving glass and garnish with lime.

For a non-alcoholic version, omit the tequila and replace with a splash of sparkling water or citrus soda.