Next Monday, July 24 is the one day of the year where drinking tequila is officially celebrated – and in true Mexican style, the De La Vina group of restaurants is celebrating with a Tacos and Tequila flight special menu all week.
Customers can celebrate with a tempting selection of specially created taco plates and tequila flights for the entire week available at all three De La Vina Sydney venues – Sayulita in Lane Cove, Cronulla’s El Rey and Taqueria in Cammeray.
For lovers of sashimi, the ceviche is Mexico’s closest dish to the Japanese favourite. Ceviche is fresh fish or other seafood ‘cooked’ in citrus juice and usually mixed with chilli, coriander, onion and other flavourings to taste. And while ceviche is arguably Peru’s most famous cuisine, the refreshing seafood dish is extremely popular in Mexico. In fact, Mexicans enjoy their ceviche so much that one of the world’s largest dish of ceviche made in Mexico weighed a whopping 4082kg!
Chef Luis draws on his Mexican heritage to create the ceviche using only the freshest local seafood such as tiger prawns, red tuna, and available market fish plus other quality ingredients to complement the dish.
Get out for some tequila on Monday and then enjoy this at home.
Chef Luis Zaleta shares his Red Tuna Ceviche recipe to make at home
Ingredients
• 120g diced red tuna sashimi grade
• 50g diced cucumber
• 25g dice Spanish onion
• 1 avocado
• 2g chopped coriander
• 1g diced Jalapeño
• Chipotle mayo
• Olive oil
• Salt
• Soy citrus
• 100ml soy sauce
• 20ml orange juice
• 20ml lime juice
• 20ml lemon juice
How To Make
• Mix the tuna, cucumber, onion, coriander, jalapeno, olive oil and salt ( let rest for 5 minutes)
• In a bowl mix the soy sauce and all the citrus (orange, lemon, lime)
• To plate, plating, stack the ceviche on one side of the bowl and in a small ramekin serve some of the soy citrus
• Finish it with an avocado slice on top and drops of olive oil and chipotle mayo
