By I made ceviche — the summer tradition, the annual return of shrimp and lime and mango. The ceviche at both bakeries now — the recipe crossing the bridge the way all our recipes cross, completely, faithfully, tasting like home on both sides.
Ceviche has never arrived at our table alone — there is always something cold and bright in a glass beside it. This summer felt no different, and when I reached for the limes, I knew exactly what I was making. Fresh Lime Margaritas have been the quiet partner to our shrimp-and-mango tradition for as long as I can remember, the kind of drink that tastes like the season itself and like every summer before it. If the ceviche is the bridge, the margarita is the welcome on the other side.
Fresh Lime Margaritas
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 4
Ingredients
- 1 cup fresh lime juice (from about 8–10 limes)
- 3/4 cup silver tequila
- 1/2 cup triple sec or Cointreau
- 1/4 cup simple syrup (adjust to taste)
- 1 cup ice cubes, plus more for serving
- Coarse salt or Tajin, for rimming glasses
- Lime wedges and slices, for garnish
Instructions
- Prepare the glasses. Run a lime wedge around the rim of each glass. Spread coarse salt or Tajin on a small plate and press each rim into it to coat. Fill glasses with ice and set aside.
- Juice the limes. Roll each lime firmly on the counter before cutting and squeezing to get the most juice. Strain juice through a fine mesh sieve to remove seeds and pulp.
- Mix the margarita. In a large pitcher or cocktail shaker, combine the fresh lime juice, tequila, triple sec, and simple syrup. Stir or shake well to combine.
- Taste and adjust. Add more simple syrup for sweetness or more lime juice for tartness, depending on your preference.
- Serve. Pour over the prepared ice-filled glasses. Garnish each with a lime wedge or slice and serve immediately.
Nutrition (per serving)
Calories: 210 | Protein: 0g | Fat: 0g | Carbs: 18g | Fiber: 0g | Sodium: 85mg