Celebrate National Ceviche Day at Distrito
Friday, June 28th is National Ceviche Day – and Milagro Tequila is celebrating by partnering with acclaimed Iron Chef Jose Garces to pair three of his signature ceviche dishes with fresh and simple Milagro cocktails, available at his Mexican small plates restaurant, Distrito.
Celebrate by trying one of Garces’ signature ceviches at Distrito, paired with a Milagro concoction – or try them yourself!
Salpicon $18 paired with Rosa Milagrosa $14
Kampachi $13 paired with Milagro Tepa Gimlet $12
Salmon $10 paired with Milagro Select Barrel Reserve Reposado $20
Salpicon de Langosta Recipe
Serves 2-3
1.5 oz lobster meat (plus one claw)
3 TBS confit purple potatoes
1 TSP Red fresno pepper
½ TSP Jalapenos
1 TSP Red onion
1/8 TSP Scallion
2 TBS Chipotle lime mayo
2 Orange segments
1 TSP Orange Pasilla Espuma
Salt
Lime
Extra Virgin Olive Oil
Garlic Sesame brittle
Micro greens
Prepare:
Mix lobster meat (not claw), potatoes, peppers, onions and mayo. Season with salt, extra virgin olive oil, and lime juice. Plate and dress with orange segments around meat, top with claw and garnish with espuma, sesame brittle, and micro greens.
Orange-Pasilla Emulsion:
2 L of orange juice
2 shallots
6 toasted Pasilla Chile
salt and lecithin (to taste)
Prepare:
In a small saucepot, add orange juice and shallot. Reduce by one quarter. Add in Pasilla and blend until smooth. Pass through chinoise and cool to room temperature before serving.
The Rosa Milagrosa
1 part Milagro Silver Tequla
2 parts Lillet Rose
½ part Ruby Red Grapefruit
½ part Simple Syrup
A Splash of Prosecco
Add all ingredients, except Prosecco into shaker, shake vigorously with ice and strain into champagne flute and top off with Prosecco. Garnish with a grapefruit twist or rose petal.
Kampachi Recipe
Serves 2-3
1.7 oz Kampachi
1 TBS Charred Corn
1 TBS Diced Avocado
1 TSP Red Onion
½ TSP Cilantro
2 ½ TBS Salsa Verde con Avocado
Extra Virgin Olive Oil
Huitlacoche Vinegar
Salt
Crispy Serrano Ham Chip
Micro Cilantro
Prepare:
Mix kampachi, extra virgin olive oil and salt. In a separate bowl, mix corn, avocado, red onion, cilantro, lime juice, olive oil and season with salt. Sauce plate with salsa verde. Mound vegetable mix in the center of the plate and place ceviche on top. Garnish with crispy Serrano ham and micro greens
Milagro Tepa Gimlet
1.5 parts Milagro Reposado Tequila
¾ part Fresh Lime Juice
¾ part Simple Syrup
2 Cucumber Wheels
1 Pinch of Cilantro
Muddle cucumber and cilantro, add rest of ingredients and shake vigorously with ice. Strain and pour into cold martini glass. Garnish with a cilantro sprig and cucumber wheel.
Tequila Cured Salmon Ceviche Recipe
Serves 2-3
1 oz. Cured Salmon
.75 oz Pina Vinegar
3/4 TSP Red Onion
½ TSP Orange Oil
2/4 TSP Red Fresno
1 TSP Charred Pina
3/4 TSP Tepache Fluid Gel
3 Plantain Chips
1/8 TSP Shiso
Prepare:
Mix pina vinegar, red onion, orange oil, charred pina and red fresnos. Arrange diced salmon on plate and drizzle finished sauce on top of salmon. Finish with orange oil. Garnish with tepache fluid around plate, as well as plantain chips and shiso.
Distrito [Official Site]
