Cincoro Tequila El Apio & Spicy Tuna Crispy Rice w/ Caviar
Hi family! Welcome to the first episode of Crespo in the Kitchen. A series where I share some of my favorite blends (recipes) of both food and cocktails! This episode features The Cincoro Tequila El Apio, one of my favorite cocktails, paired with an amazing appetizer; Spicy Tuna Crispy Rice w/ Caviar. Click the video linked below for the guided recipe. The physical Recipe can be found below as well.
The Cincoro EL Apio
Ingredients
1.5 oz of Cincoro Blanco Tequila
1.5 oz Celery Juice
1 Tablepoon of Italian Bitters (Amaro Averna) (Optional)
1 Whole lime squeezed
1 Tablespoon of Simple Syrup
Directions: In a cocktail shaker combine all ingredients except for the Italian Bitters. Shake well, strain and pour into a martini glass. Add the tablespoon of bitters to the center of the cocktail. Serve and enjoy!
Spicy Tuna Crispy Rice w/ Caviar
Ingredients
Spicy Tuna Mix
1 lb of Sushi Grade Tuna (Yellowfin works great, can be found at Whole Foods)
3 Tablespoons of Japanese Kewpie Mayo or to taste
Low Sodium Soy Sauce
Sriracha Chili Sauce
Sesame Oil
Finely Chopped Green Onion
0.5 oz of Ostera Caviar (can be found at Whole Foods)
1 Finely slice serrano or jalapeno pepper
Sushi Rice
2 Cups Sushi Rice
2 Cups Water
Rice Wine Vinegar
Canola Oil
Directions:
Spicy Tuna Mix:
Finely chop tuna block with a knife and add to a bowl with green onions. (You can find sushi grade tuna at your local Whole Foods or fish market if you have one.)
This next part is made based on your taste preference so please add the following ingredients to the bowl sparingly until you find the right harmony of: Japanese Mayo, Sriracha, Soy sauce and sesame oil. Once mixed place in the fridge for cooling.
Sushi Rice
Add an even ratio of 2 cups of Sushi rice and 2 cups of water to a rice cooker.
Wash the rice a few times over with water, pouring out the water each time until it gets almost clear.
Cook in the rice maker for appropriate time for “white rice or short grain rice.”
Once cooked allow to cool for a few minutes and then add rice wine vinegar to taste and at your discrestion (try not to make the rice soggy)
After line a square baking tray with cling wrap and distrubute the rice evenly to fill the entire baking sheet. You want this enitre square baking pan of rice to have a decent amount of depth to it so that each rice cake is thick enough to place the spicy tuna mix on.
Once you have placed rice in Cling wrap and distrubted evenly, fold cling wrap over and press down on the rice so it is compacted.
Place in the freeze for at least 10 minutes to allow rice to cool.
Once cooled remove rice from Cling wrap and place on a cutting board.
Cut the rice into qual sized rectangular squares.
Fry each rice cake in canola oil until golden brown, then place on a drying rack so each rice cake gets crispy.
Plate spicy tuna mix evenly on each ricecake, followed by a small amount of caviar on top
Finely chop a serrano or jalapeno pepper and place on top for garnish and extra heat
Serve with the Cincoro El Apio and enjoy!
