Bloody Maria Coctel - Rick Bayless

Ingredients

• 1 pound pound boneless, skinless ocean fish (I like albacore tuna for this), cut into cubes slightly less than ½ inch
• About 2 cups fresh lime juice (enough to cover the cubed fish)
• About 3/4 cup cubed cucumber
• 1/2 cup chopped green olives (Manzanillas are common in Mexico)
• 1 to 2 tablespoons chopped cilantro, plus extra sprigs of cilantro for garnishing
• Salt
• 1 cup bottled clam juice
• 2 tablepoons dashi powder (available at Asian markets and well-stocked grocery stores; if unavailable, simply leave it out)
• 2 cups tomato juice
• 3 tablespoons fresh lime juice
• 2 tablespoons Worcestershire
• 1 to 2 tablespoons Mexican hot sauce (like Tamazula or Valentina)
• 2/3 to 1 cup mezcal