Pair Tequila With This Cuban-Style Ceviche

When chef Eileen Andrade opened Amelia’s 1931, she chose not to locate it in one of Miami’s classically trendy neighborhoods like Wynwood or South Beach, but rather in West Kendall, closer to where she grew up. It makes sense: Amelia was the name of her grandmother, and the restaurant is an homage to her love of Cuban food.

And while tequila is of course not produced in Cuba, many of the flavors of the island are well-suited to pairing with it. The ceviche verde recipe below is a delicious example. “Tequila has a beautiful vegetal flavor that elevates food in general, and it pairs with so many different flavor profiles,” Andrade explains. “In this case, the heat of the salsa verde is mellowed by the tequila. Both [that] and the ceviche have hints of pepper”—excellent alongside tequila— “but both are very different.”

When pairing tequila and food, she notes, there are a number of strategies that will help guide your way. “Consider how the tequila’s profile interacts with key flavors in the dish, whether it’s enhancing citrusy brightness, balancing spice, or complementing umami depth.”

Ceviche Verde

Serves 4

Salsa Verde

• 1 bunch cilantro
• 1 bunch scallions, chopped
• 1 1/2 medium white onions, chopped
• 1 Aji Limo pepper (or jalapeño), deseeded and washed 3 times
• 1 Aji Amarillo pepper, deseeded and washed 3 times
• 1 1/2 cups white wine vinegar
• 1 1/2 cups water
• 1/2 cup panko
• 1 Tbsp. salt

Remove a couple of pieces of cilantro from the bunch, set aside for garnish, and chop the rest. Add all ingredients to a blender and mix until incorporated and smooth. Refrigerate in a sealed container for one hour to allow flavors to blend.

Ceviche

• 1 1/2 lb. raw sushi-grade ahi tuna, cubed
• 1/2 medium red onion,
• thinly sliced and rinsed
• 2 Hass avocados, cubed

Mix tuna with salsa verde in a metal bowl, then add avocados and combine. Garnish the ceviche with the red onions and cilantro leaves.

COCKTAIL PAIRING

Machu Pikachu

• 1 1/2 oz. Aji Amarillo-infused tequila (or blanco tequila with a few dashes of Firewater bitters)
• 1/2 oz. yellow Chartreuse
• 3/4 oz. fresh lime juice
• 1/2 oz. simple syrup
• 1 fresh sage leaf
• Pinch of salt
• 1 mint sprig, for garnish

Pour all ingredients into a cocktail shaker and fill 3/4 with ice. Shake 6-8 seconds. Double strain, using Hawthorne and Coco strainers, over ice in a rocks glass. Garnish with fresh mint sprig.

NEAT POUR

El Tesoro Single Barrel Reposado

“El Tesoro Single Barrel is my favorite tequila to enjoy neat,” explains beverage director Alex Aportela. “It’s crafted using traditional methods, resulting in a smooth and complex profile. You’ll find rich notes of caramel and vanilla, balanced with subtle vegetal notes that add depth. Each sip offers a truly refined experience, making it a standout choice for any tequila lover.” Those characteristics are also natural partners for the flavors of the ceviche, picking up on the fresh herbal lift of the salsa verde and the richness of the tuna.