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I love dirty martinis, and no brand makes a better one then Five Wives Vodka produced in my hometown of Ogden Utah. I also love ceviche and figured I could do a play on both and make my own version of ceviche verde. Ceviche is easier then you think and requires no cooking at all! Citrus juice and in our case vodka do the cooking….or curing you could call it.
With Spring on the horizon and summer just around the bend, this recipe will be a great one for your upcoming bbq’s or cocktail parties. If you are like me, you are probably ready for some lighter fare to usher in the summer solstice and exit the dismal winter. This recipe can serve as a guideline for your own creations and substitutions can be made to suit your individual palate. To learn more about craft distilled spirits from Ogden’s Own Distillery click here or visit them on Facebook.
You will need:
1 lb firm fleshed white fish, medium dice. I used halibut
1/4 Cup Five Wives Vodka
juice of two limes
juice of half a grapefruit
1/2 T kosher salt
1 tsp fresh cracked black pepper
1 Serrano chile, minced. Depending on heat preference add more or less.
1/4 Cup sliced pimento stuffed green olives, plus two T olive juice
2 shallots, minced
1/2 bunch chopped cilantro, plus a few leaves for garnish
a few drizzles of good olive oil
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In a non-reactive bowl (glass is good, metal bad) combine all of the above ingredients and stir carefully not to break up your fish. Let cure at least 30 minutes or up to six hours, beyond that the marinade can take over the flavor of the delicate fish, I have done this the night before when using shrimp. Serve in lettuce cups or with tortilla chips….and of course with a cocktail made with one of Five Wives awesome vodka varieties!