Ingredients

• 1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper)
• 1 ounce 100 percent agave tequila
• 4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon
• 1 jalapeno, de-stemmed, minced with the seeds
• 1 onion, sliced
• 4 limes, juiced
• 1 tablespoon soy sauce
• Salt and black pepper
• Nopal Salad, recipe follows
• Cilantro Agave Vinaigrette, recipe follows
• 1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish
• Grapeseed oil, to cook
• 1 tablespoon minced ginger
• 2 shallots, minced
• 2 cups 1/4-inch strips nopal
• 1/2 cup cilantro-agave vinaigrette, recipe follows
• 1/2 pound mixed field greens
• Salt and freshly ground black pepper
• 2 cups washed, dried, and picked cilantro
• 2 cloves garlic
• 2 tablespoons agave syrup
• 1 tablespoon Dijon mustard
• 2 limes, juiced
• 2/3 cup grapeseed oil
• Salt and black pepper

Instructions

1. In a bowl, mix everything together. Let sit, refrigerated or in another bowl of ice, for 10-15 minutes. Stir and check for seasoning.
2. Place the salad in the middle of 4 serving plates and drizzle the cilantro vinaigrette around. Top salad with a mound of fish and fried tortilla crisps.
3. In a saute pan coated lightly with oil, saute the ginger and shallots for 2 to 3 minutes until lightly brown. Add the nopal and heat thoroughly. Season and add the vinaigrette. Place the greens in a large bowl and toss with warm vinaigrette. Check for flavor.
4. In a blender, add cilantro, garlic, syrup, Dijon, and juice, and blend at high speed. Slowly add the oil to emulsify and season with salt and pepper.