The key to making the perfect margarita is to find the right balance between the sweet and the tart. Margaritas can be served on the rocks or frozen. The following recipes apply to both varieties and are for a single serving. If you plan to make frozen margaritas, instead of using the cocktail shaker, place all ingredients listed below into a blender and mix until smooth.
The popular Mexican technique for “cooking” fresh raw seafood by tossing it with citrus juice is ideal for serving at a Margarita or tequila tasting party. This version, adds the seeds and juice of a pomegranate to the traditional mixture. Choose any of the fish varieties below, making sure it’s as fresh as possible.
- 1 lb halibut fillet or sea bass fillet or red snapper fillet or cleaned shrimp
- ½ cup pomegranate juice
- 6 limes
- 1 cup diced fresh tomato
- ½ cup pomegranate seeds
- 4 tablespoons chopped cilantro
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon oregano
- 2 jalapeño peppers (or more to suit your taste), chopped
- 1 tablespoon white vinegar