Citrus Marinade


  • Juice of three limes
  • Juice of three lemons
  • 1/2 cup coco lopez
  • 2 ounces tequila
  • 3 tablespoons chopped green onions
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons finely chopped red pepper
  • 2 tablespoons finely chopped yellow pepper
  • 2 fresh jalapenos, finely chopped
  • Salt and pepper
  • 2 (8 ounce) shark steaks
  • 2 tablespoons olive oil
  • 2 cups Jicama Orange Salad, recipe follows
  • Fresh cilantro sprigs


  • In a mixing bowl, whisk all the ingredients together except for the shark and olive oil. Season with salt and pepper. Place the fish in a glass casserole dish. Pour the marinate over the shark and refrigerate for 24 hours. Remove the fish from the marinate. Heat the olive oil in a sauté pan. Sear the shark for two minutes on each side. Remove from the pan and slice. Mound the salad in the center of the plate. Arrange the shark around the salad. Garnish with fresh cilantro and Essence.
  • Yields: 2 servings