550g fresh firm white fish, I used monk fish
8 limes, juiced
1 lemon, juiced
2 red chilies
1cm knob ginger
4 tbsp liquid honey
4 tbsp good quality tequila, I used El Jimadora
1 red capsicum, finely diced
1 cup cashews
sml bunch coriander, finely chopped to garnish
Cut the cucumber in half and deseed. Place the lime juice, lemon juice, chilies, ginger, honey and half of the deseeded cucumber in a food processor or smoothie maker, blitz until smooth. Add the tequila and whiz until just combined.
Dice the fish into 1 cm cubes, pour the tequila mixture over the fish. Finely dice the remaining deseeded cucumber, add to the fish along with the capsicum and cashew nuts. Allow the fish to marinate for at least 2 hours in the fridge.
To serve sprinkle the coriander over the top enjoy.