LITTLE ROCK, Ark. (KTHV) -- "Today's THV at 9:00" is getting some Mexican flavor with a Mexican mojito and ceviche.
Chris Lane with Cantina Laredo will join Ashley, Alyse and Meredith to demonstrate these two recipes.
MEXICAN MOJITO
Glass: 14 oz. Footed Pilsner
Technique: Muddle, shake
Muddle in shaker glass:
3 Lime Wedges
1½ oz. Simple Syrup
10 Mint Leaves
Fill shaker glass with ice and add:
2 oz. PATRON SILVER TEQUILA
Shake 2 - 3 times, then pour mixture, ice and all, into footed pilsner
Top with soda water
Garnish with Lime Squeeze, Mint Sprig (about 5 leaves), Sugar cane stick
SIMPLE SYRUP
Combine equal parts Sugar and Hot Water
Stir until all sugar has dissolved and mixture is clear
CEVICHE:
Tilapia 1 Pound
Bay Scallops 8 Ounces
Shrimp, 31/35, Boiled 8 Ounces
Lime Juice, Fresh 1 Cup
Kosher Salt 1/2 teaspoon
Cholula Sauce ¼ Cup
Critical Control Point: Wash hands and sanitize work surface before beginning recipe.
Critical Control Point: Seafood must return to the refrigerator within 30 minute time.
INGREDIENTS WEIGHT MEASURE
Capers, Drained 6 Tablespoons
Olives, Green, Queen Sized, Stuffed, 1/8" Sliced Round 12 Each
Red Onions, Julienne Sliced 1/4"X 1 1/2" 6 Ounces
Roasted Red Bell Peppers, Julienne Sliced 1/8" X 1 1/2", Canned 6 Ounces
Cilantro, Finely Chopped 6 Tablespoons
Tomatoes, Diced 3/8", Seeds Removed 1 1/2 Cups
Jalapenos, Canned, Finely Chopped, Seeds Removed 1 ½ Ounces 18 Each
Mexican Dry Oregano 3 Teaspoons
Salt 2 Teaspoons
Salad Oil 6 Tablespoons