Chef Marcela Valladolid Celebrates Mexican Independence Day With Margaritas

Food Network Chef Marcela Valladolid stopped by to help us celebrate Mexican Independence Day with cocktail pairings. She's all about "Mexican made easy" and tequila served simply.

Marcela talked to us about teaming up with Sauza Tequila and showed us how to make Citrus Cooler Margarita and Grapefruit Margarita.

For more information, visit SauzaTequila.com.

Citrus Cooler Margarita
Serves 6
The perfect way to combine tequila and wine. The wine makes the tequila taste so fruity. It is irresistible!
Ingredients:
1/2 part white wine
1 part limeade
1 part lemon lime soda
1/2 part Sauza Tequila Blanco
Method of Preparation:
Combine all ingredients in a pitcher. Mix well. Serve cold or iced.

Tilapia Ceviche
Serves 6
Light and perfect for summer. The citrus and tequila marinade cooks the fish giving an incredible flavor.

Ingredients:
2 lb sushi grade tilapia finely diced
12 limes: halved
1/2 cup chopped seeded tomato
1/3 cup finely chopped onion
1/4 cup chopped cilantro
Salt To Taste
Pepper To Taste
3 tbs Sauza Tequila Blanco
Bottled Hot sauce for serving
Mayonnaise for serving
Tostadas for serving

Method of Preparation:
Place tilapia in medium bowl. Squeeze lime juice form lime halves over fish and mix gently to combine. Chill in refrigerator until fish is white and cooked through, about 15 minutes.

Discard lime juice. Mix tomato, onion, and cilantro with fish. Season with salt and pepper to taste. Add tequila and triple sec. Gently mix to combine. Spread mayonnaise on tostada and place top with ceviche. Sprinkle hot sauce if desired.

GRAPEFRUIT MARGARITA
This drink is sweet and tangy and pairs perfectly with tequila. It is great for a hot summer day.
Yield-4 servings
Ingredients
6oz Sauza Blanco Tequila
32 oz Club Soda
4 tbsp. granulated sugar
4 grapefruits (juice only) or 12 -18 oz grapefruit juice
Method of Preparation:
Combine all ingredients in a pitcher. Mix well. Serve cold.

Tequila Lime Shrimp
1 pound large shrimp in shell (21 to 25 per pound), peeled and deveined
1 tablespoon lime juice
2 teaspoons Salt
1 teaspoon kosher salt
2 tablespoons Butter
1/4 cup Sauza Blanco Tequila
1/4 cup green onions
3/4 cup crema or sour cream

Method of Preparation:

Toss shrimp with salt, green onions, lime juice, kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add Sauza blanco, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with chili powder.