Eduardo Avila shows Chef Ming Tsai how to remove needles from a Nopal paddle; Mexico City

Ingredients:

Yield: 4 servings

1 lb. Sierra, skinned, boned, scaled, chopped up into 1-inch cubes
(Can substitute Pompano or Snapper)
1 shot 100% agave tequila
4 kaffir lime leaves, de-stemmed, 1/16-inch ribbon
1 jalapeno, de-stemmed, minced with the seeds
1 onion, sliced
juice of 4 limes
1 Tbs. soy sauce
salt and black pepper to taste

Directions:

1. In a bowl mix together all ingredients and let sit refrigerated or in another bowl of ice for 10-15 minutes.
   
2. Check for seasoning.

Nopal Salad

Ingredients:

1 Tbs. ginger, minced
2 shallots, minced
2 cups nopal 1/4-inch strips
1/2-cup cilantro-agave vinaigrette (see below)
1/2-lb. mixed field greens
salt and black pepper to taste
grape seed oil to cook
1/2-cup corn tortillas, 1/16-inch ribbon, fried crisp (for garnish)

Directions:

1. In a sauté pan coated lightly with oil, sauté the ginger and shallots for 2-3 minutes until lightly brown.
   
2. Add the nopal and heat thoroughly.
   
3. Season and add the vinaigrette.
   
4. Place the greens in a large bowl and toss with warm vinaigrette.
   
5. Check for flavor.

Cilantro-Agave Vinaigrette

Ingredients:

2 cups cilantro, washed, dried and picked
2 cloves garlic
2 Tbs. agave syrup
1 Tbs. Dijon mustard
juice of 2 limes
2/3-cup grape seed oil
salt and black pepper to taste

Directions:

1. In a blender, add garlic, syrup, Dijon and juice and blend at high speed.
   
2. Slowly add the oil to emulsify and season.

Plating: Place the salad in the middle and drizzle the cilantro vinaigrette around. Top salad with a mound of poke and tortilla chips.

Beverage: Some traditional Tequila/Beer combo with a lime

Copyright, 2000, Ming Tsai, All Rights Reserved