Kona Rangpur Lime Tequila Cheviche


Rob Love 

Merrimans Restaurant - Waimea



18 portions   

Cool and refreshing 




3 Kona limes juiced  

1 1/2 cup high-end tequila               

Handful mint leaves

24 oz of ono small cubes

5 tomatillos very small diced

4 tomato skins very small diced

1/2 red onion very small diced

1 lg Maui onion very small diced    

2 jalapeno small diced



Chop mint leaves    

Chop cilantro leaves            

Lime wheel               




Heat to simmer   lime and tequila - turn off

Add mint and cool in walk-in to let seep 1 hour.

Drain mint mix with ono and let sit for 1 hour.         

Drain liquid and mix with diced vegetables                                                                       

Divide into portions, garnish and serve