ABOUT THE AUTHOR
ZACHERY DYKE
Spearo, fisherman, and passionate home cook. I enjoy harvesting my food from the ocean and sharing it with my friends and family. Follow along as I use species local to Florida to make incredible meals you can make at home.
Black Grouper Ceviche Juice Shooters
For the fourth recipe in, Frozen In Time: 5 Recipes From My Last Florida Keys Black Grouper, I decided to make a shooter. As I was eating the ceviche from Easy Black Grouper Ceviche, I got down to what is a familiar site for those who each ceviche. All the fish is gone, most of the mix ins are gone, and you’re really just left with the juice. In the past, I’ve just continued to sop up as much as I could with my tortilla chips, until it was gone, but this time I wanted to do something different.
This juice had so much flavor, not only from the fish, but also from the onion, cilantro, and pepper. I’ll be honest, it was very potent, which is why this idea popped into my head. I was sitting there discussing with my girlfriend, Brittany, that somebody out there had to have made some sort of shot out of this stuff before. After a quick Google search, I realized that it was kind of a thing, but there wasn’t a whole lot out there. I figured with the amount of flavor this juice had, it would be perfect for a tequila shooter.
After a few text exchanges with a friend, to ensure that I wasn’t a maniac for doing this, I headed to my local Publix liquor store and picked up a bottle of Jose Cuervo. I’m not a big liquor guy, but I’m sure any tequila will do the trick, this is just what I ended up with. I had the ceviche juice chilling in the fridge for when I got back, with the remaining bits of cilantro, onion, and pepper still in there. When I returned, I strained everything out and ended up with about 4 ounces of juice.
Making The Grouper Ceviche Juice Shooters
I put 2 ounces of tequila and 2 ounces of ceviche juice into a cup for myself. I took a couple small sips just to really get the taste of it and it was incredible. If you don’t think about it as “fish juice,” I promise you’ll like it. I took the rest like you would an actual shooter, and it went down easy, with the sunset off in the distance.
The potency of the juice cuts out most of the bite from the tequila, so you really don’t need salt or sugar. You could add ice and sip, and garnish with anything you’d like, but this is what I ended up doing. The main purpose here, was to do something a little out of the ordinary, to honor a special fish. I hope you enjoy this recipe!
