Do you smell the vacations? Do you feel the sun? Right, I don’t that much either… Toronto is having a weird summer. How is yours?
Today, we are doing this a little different on Bon Appét’Eat. I invited a friend to the blog, she is not a blogger, she used to be though, in French.
How did we meet? Who is she? What did she cook for you? Have a seat, prepare one of her Margaritas and enjoy the reading! You will love Noelle!
The blog post: This so amazing to be back on the culinary web world thanks Mel! A few weeks ago I was complaining about having no time for creating my own blog while I would love to do it again and Melanie came to me with this crazy idea of writing on her blog just as a guest. I was super excited and … then, no idea … I mean no new idea, white page, white screen… Oh my god! My brain went blank and I completely freaked out thinking OK look like my creativity had disappear! This made me even more amazed by what Melanie is capable to do with her blog! (Thanks Noelle :))
How did we meet: Apart from our common passion for food and the fact that we are both French girls lost in Canada, Melanie and I did have in common our kids born in the same years, believe it or not we actually met in prenatal classes!
She is a Mom and a wife too:
I do have the great pleasure to have 2 young kids myself. Don’t get me wrong on what is coming next, I love my kids and I love being a mother, I do enjoy this particular moment at the end of your working day when they see you at the daycare and it is all about love. I enjoy going to the park and hear them laugh and play, but there come the time when you have to deal with the ups and downs your mummy work the whole evening, fighting in the car, fighting for the bath, for dinner…
And later, when I finally reach the couch knowing that I still have the laundry to do, the dishwasher to empty and the lunch boxes to prepare, I know exactly what I want … I want a margarita with fish tacos, or even better ceviche tostadas like they make it in La Carnita (on College street in Toronto). Oh yes! I’ll do that and I’ll make it 2, to treat my husband and myself for our hard work! And guess what? This was just the perfect idea for Melanie’s blog. This is such a treat for us and for YOU!
A few margaritas later, we will go up to our kid’s room to see them, so beautiful, in their sleep knowing we will do it all over tomorrow and the day after tomorrow and all the other days after that with may be a few more margaritas and fish tacos on the way ;-)
Why should you try it? Because it feels like being on beach at the Riviera Maya without bringing all the sand in your living room. No kidding!
This is the real mexican recipe, perfectly salty and sour with a tiny small sweetness so you will go back for more. The ceviche just goes amazingly with it, the lime will make it pair with the margarita and the guacamole will lighten the acidity. You have to try it!”
What did I tell you? Isn’t she super nice? Don’t you feel like sitting with her and sipping on that margarita?
Margaritas and swordfish ceviche tostadas
For 1 Margarita and then to repeat and repeat with moderation:
- 1/4 cup tequila
- 1/8 cup cointreau or grand-marnier
- 2 tbsp lime juice
- 1 splash syrup – I use the agave one just to keep the mexican style going on ;-)
- 1 slice lime
- 3 tbsp salt
For the Swordfish ceviche tostadas:
- 12 ounces swordfish skin and dark meat removed
- 1 & 1/2 cup freshly squeezed lime juice
- 1 red onion small
- 2 medium tomatoes my favorites are the kumato as they are firm and tasty cored / seeded and diced
- 1/4 cup olive oil
- 1 tsp salt
- 12 tbsp guacamole
- 12 5 to 6 inches soft corn tortillas or 6 Soft Tacos
For the Margarita:
- Moisten the rim of a chilled rocks glass and dip it in a dish of salt.
- Shake all ingredients with ice and strain into the glasses.
- Garnish with the wheel of lime.
For the Swordfish ceviche tostadas:
- Prepare the ceviche: Cut swordfish into small squares. In a bowl combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator.
- Drain and discard lime juice. Combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight.
- Pre-heat your oven, and heat the tortillas using the broil function. Not more than a few minutes.
- Allow to cool a few minutes.
- Spread each tostada with guacamole. Top with the ceviche and serve.