INGREDIENTS
- For the ceviche
- 1 pound pound boneless, skinless ocean fish (I like albacore tuna for this), cut into cubes slightly less than ½ inch
- About 2 cups fresh lime juice (enough to cover the cubed fish)
- About 3/4 cup cubed cucumber
- 1/2 cup chopped green olives (Manzanillas are common in Mexico)
- 1 to 2 tablespoons chopped cilantro, plus extra sprigs of cilantro for garnishing
- Salt
- For the Bloody Maria
- 1 cup bottled clam juice
- 2 tablepoons dashi powder (available at Asian markets and well-stocked grocery stores; if unavailable, simply leave it out)
- 2 cups tomato juice
- 3 tablespoons fresh lime juice
- 2 tablespoons Worcestershire
- 1 to 2 tablespoons Mexican hot sauce (like Tamazula or Valentina)
- For Serving
- 2/3 to 1 cup mezcal
INSTRUCTIONS
Make the ceviche. In a non-reactive bowl (glass or stainless), mix together the fish and enough lime juice to allow it to float somewhat freely. Let the fish “cook” in the lime juice until it’s as done as you like (for raw tuna, that’s just 20 minutes for me). Drain the fish, leaving a couple of tablespoons of the lime juice behind, then mix in the cucumber, olives and cilantro. Taste and season with salt, usually about 1/2 teaspoon.
Make the bloody maria “broth.” In a small saucepan, mix together the clam juice and dashi power. Bring to a simmer, remove from the heat and allow to cool. (If you’re not using the dashi powder, skip this step.) Mix together the clam juice mixture (or straight clam juice) with the tomato juice, lime juice, Worcestershire and hot sauce. Taste and season with salt if you think it needs it.
Finish the dish. Divide the ceviche between serving goblets or small bowls. Decide if you’re mixing in the mezcal or serving it on the side. If mixing in, stir it into the bloody maria, then pour a portion over each serving of ceviche. Top with sprigs of cilantro and you’re ready to serve.
