Appetizer to serve with ginger margaritas?

Question

Hi, I need a suggestion for an appetizer/hors d'oeuvre to serve with ginger margaritas. Since the drink is rather strong, I'd like to serve an appetizer that isn't overpowering or heavy. Preferably one that isn't too much work, either ;-) but I'll be grateful for all recommendations! Thank you. BTW, we are serving halibut for the main course.

Answer 1

I have never heard of ginger margueritas, sounds intriguing.  I do love the lime ones tho and I always make a dip with cream cheese, green onions, salsa, olives and shredded cheddar, a big bag of lime nacho chips and everyone digs in!

Answer 2

i would suggest pan fried water chesnuts in a teriyaki sauce, and maybe some mini egg/spring rolls that you could by in the freezer section of your local grocery store. that, or some water chesnuts pan fried with garlic and butter with some fresh green beans. this is really light, especially the latter of the two.

the water chestnuts are rather tasteless, and absorb the flavour of whatever you cook them with, kinda like tofu. both are easy to make and quite delicious.

if niether of these are viable, i would suggest taking a look on the food network website, www.foodnetwork.com. they have all sorts of aweome recipies that are easy. you can even make your own recipie box to save the ones that you really like.

Answer 3

scallops, pan seared or a ceviche would be great with that.

Answer 4

Ginger margaritas sound excellent and you need something that isn't bland that will compliment and stand up to them.

Potstickers sound great to me with a soy/shallot dipping sauce!

BTW, do you make ginger margaritas from scratch? How?

I make a great Pomarita myself!

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Answer 5

How about a simple cheese, crackers & fruit tray?  It's easy, simple and will cut the strong flavour of ginger margaritas.

Answer 6

Wrap dates, 2 or 3 water chestnuts slices, scallops, or shrimp in bacon. Secure with a toothpick and bake. For the shrimp sprinkle with a little grated sharp chedder chese 1/2 way thru baking.

When my grandma in law does the waterchestnuts this is how she does it.

1/4 cup soy sauce

1 (8oz) water chestnuts

4 slices bacon

1/4 cup sugar

In a small bowl combine water chestnuts and soy sauce. Let them sit for about 30 min. Cut each bacon slice in 1/2 lengthwise and then width-wise.  Drain chestnuts. Roll in sugar, wrap with a piece of bacon and secure with a toothpick. Place on a baking sheet lined with foil. Bake at 400 until bacon is crisp (20-25). Drain on paper towles. You can even do these ahead of time then refridgerate and just reheat just before serving.