Michelada Salt Recipes

Michelada Salt Recipes

Michelada

Ingredients:

12 ounces Light Mexican Beer

12 ounces Clamato Juice (or use tomato juice)

¼ cup fresh Lime Juice 

1 tablespoon Worcestershire Sauce

1 tablespoon Soy Sauce (or Maggi sauce)

2 teaspoons Hot Sauce

add Ice

FleurT Michelada Salt for rimming the glass

add Lime Wedges (for garnish, if desired)

 

Instructions:

Place FleurT Michelada Salt in a shallow dish to cover the bottom.

Rub the rims of two glasses with the lime wedges salt mixture.

Fill the glasses with ice and set aside.

Divide the Worcestershire sauce, soy sauce, hot sauce, lime juice, beer and Clamato juice into each glass. Mix well.

Garnish with a lime wedge.



Avocado Toast

Ingredients: 

1 slice of bread (thick-sliced whole-grain bread works best)

½ ripe avocado

Pinch of FleurT Michelada Salt


Directions:

Toast your slice of bread until golden and firm.

Remove the pit from your avocado. Use a big spoon to scoop out the flesh. Put it in a bowl and mash it up with a fork until it’s as smooth as you like it. Mix in a pinch of FleurT Michelada Salt (about ⅛ teaspoon) and add more to taste, if desired.

Spread avocado on top of your toast. Enjoy as-is or top with any extras (soft boiled egg, fresh sliced tomato, fresh herbs).



Shrimp Ceviche

Ingredients:  

1 pound cooked shrimp peeled and deveined

¼ cup fresh lemon juice about two lemons

¼ cup fresh lime juice about 3 limes

½ cup fresh squeezed orange juice

4 whole plum tomatoes seeds removed and diced

2 whole jalapeno peppers seeds and vein removed, minced

1 cup jicama diced

½ cup fresh cilantro chopped

¼ cup red onion finely chopped

1 avocado pitted and diced

FleurT Michelada Salt and fresh ground pepper


Directions:

Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.

In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.

Add the tomato, jalapeño, jicama, cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.

Season the ceviche with FleurT Michelada Salt and pepper, to taste. Serve immediately with tortilla chips, if desired.

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