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Ceviche at the Hotel California

While we were staying in Todos Santos, Baja California Sur, Chef Dany Lamote at the Hotel California there served us this ceviche, and since the mackerel had just been caught, it was fresh and superb.

Classic Ceviche

Dany's Ceviche

This is a classic dish all over Mexico. The fish of choice on the Pacific side of the Baja Peninsula is the sierra, or Spanish mackerel, but you can substitute snapper or grouper. For a smoother-tasting ceviche, add 2 tablespoons of olive oil just before serving. I often serve this as an appetizer in a martini glass.

1 pound Spanish mackerel, cut in 1/4-inch cubes

1 tablespoon finely chopped fresh cilantro

2 Roma tomatoes, cut in 1/4-inch cubes

1 small white onion, finely chopped

1 or 2 serrano chiles, minced

6 Mexican limes, juiced, seeds removed, or more to taste

1 ounce Hotel California tequila

Salt to taste

Combine all ingredients is a bowl and marinate at room temperatures for at least 2 hours or preferably overnight. Serve with unsalted corn tortillas.

Yield: 4 servings as an appetizer

Heat Scale: Medium

For more food history and recipes on the subjects of Mexican and Southwestern cuisine, just click on the image below.

AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at www.fiery-foods.com. His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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