Especially not today, either. It’s Cinco de Mayo! I usually prefer my tequila on the rocks with a splash of fresh lime juice and agave… but if you want to spruce it up a bit or are looking for a last minute concoction for a fiesta tonight, you should try my Spicy Mamita or Sweet Mexican Sangria.

You’ll need some food, too.

Start with guacamole or perhaps some scorching scallop ceviche, which takes about 3 minutes of prep and is always sure to please.

Follow that up with my favorite Mexican corn salad (add shrimp and avocado if you like) or go the fish taco route: with simple slaw avocado cream, ceviche, or roasted shrimp. The possibilities are endless… and hopefully (at least for tonight) the tequila is too.

And what a ceviche it was! If you’ve never “cooked” ceviche, it’s as simple as throwing the fish in a container with lime juice and letting the citrus “cook” it in the fridge. The outcome is light, sweet, and summery.

But you’re still wondering about the “scorching” part, aren’t you? That’s where the serrano pepper comes in. After his first bite, B described the heat as “challenging” while I think I used the term “glorious.” However you say it, serranos are hot. Jalapenos might be a safer bet, should you not be up for the high level spice. But like, YOLO.

Similarly I’m not a fan of cilantro, but I used it as a garnish because it adds a bit of color and pizazz. I also love the flavor of the smoky salt I used, which came recommended by the chef Jane Coxwell. I cooked her green apple macadamia quinoa as a side dish for this dinner party and will be posting that recipe soon. Stay tuned!