Cóctel de Mariscos (Seafood Cocktail) 

This week I am posting recipes that reminds me to my lovely hometown Ensenada! And today’s recipe kind of sums up what Ensenada is, a fresh, colourful, full of flavour seafood cocktail and that is how Ensenada is, the people is friendly, the weather is lovely and the food is just amazing!

Makes 2 cocktails

Ingredients

To cook the seafood

  • 250 seafood (mussels, clams, octopus, squid, prawns)
  • 1 onion
  • Salt to taste
  • 1 fish stock cube
  • 2 cups of water

To make the cocktail

  • 2 tomatoes
  • 1/2 onion
  • 3 tbsp fresh coriander (cilantro)
  • 1 just ripped avocado 
  • 1/2 cucumber
  • 2 tbsp ketchup
  • 1 tbsp Worcester sauce 
  • 1 1/2 cup tomato juice or clamato
  • 2 or 3 limes
  • 1 cup of seafood stock
  • 1 tsp Maldon salt
  • 1/2 tsp Ground black pepper

To serve

  • Totopos (tortilla chips)
  • A tall wide glass
  • Spicy salsa (tamazula or tabasco)

Method

  1. Chop all the vegetables very finely and put them in a large bowl. Cut the avocado  in little cubes. Peel the cucumber, take the seeds off and cut it in cubes. Set aside
  2. Disolve the fish stock cube in 2 cups of boiling water. Add the onion, a bit of salt and boild for 10 min. Once the stock is boiling add the seafood. Cook for 5 min and take everything out to cool down. Once cool down, cut the seafood in little pieces. Add them to the veggies.
  3. In a bowl mix the Worcester sauce, ketchup, tomato juice or clamato, juice of two limes, black pepper and salt.
  4. Add the salsa to the veggies and seafood and mix very well. Taste it to check if it is well seasoned and then cover it with cling film and put it in the fridge for an hour.
  5. Serve it chill with some tamazula salsa or tabasco and tortilla chips. Enjoy it as a starter, hor d’oeuvres or main course, but always with friend and some nice cold cheves! (Beers)

Listo!

Provecho!

Tostadas de Ceviche de Pescado y Erizo (Fish & Sea Urchin Ceviche)

We had such a sunny day in London that I felt I was in Ensenada and I fancied doing some ceviche, so here is the super mega quick recipe for these lovely fish and sea urchin ceviche tostadas. 

Sea urchin is a quitedaunting sea creature, I mean, do you actually know how to open them and eat them? Well is well easy, you just need scissors and water. They are very creamy and taste of the sea, I love them and we always eat them when we go to Ensenada. Here is the recipe:

Makes 15 little tostadas

Ingredients

  • 3 fresg sea urchins
  • 150 fresh cot fillets
  • 10 cherry tomatoes
  • 4 tbsp of fresh coriander (cilantro)
  • 1 medium shallot
  • 3 limes
  • 1 ripped avocado
  • Salt to taste
  • Spicy salsa
  • 15 little corn tortillas 

Method

  1. Heat the oven to 180 degrees and place the tortillas on a baking tray. Toast them for 10 min or until golden brown. Take them out of the oven and set aside.
  2. Chop all the vegetables finely and put the on a bowl, except the avocado.
  3. Add salt to taste and squeeze a lime. Set aside.
  4. Cut the avocado in slices and set aside.
  5. Cut the cod fillets in thin slices and set aside.
  6. Wash the sea urchins and using scissors cut the top. Open them and remove the orange bits (roe) those are the bits that we eat. Set aside.
  7. To make the tostadas: put some avocado slices, then fish then some of the veggies. Top the tostada with some sea urchin and add some spicy salsa. Enjoy!

Listo!

Provecho! 

Sopa Conde (Black Bean Soup)

Good morning! A new week! Wow the time is flying, we are now in February, soon it will be spring.

As you probably know, if you have been reading my posts, today in my house is beans cooking day, I always cook beans every Monday and freeze them so I can use them through out the week. So today I cooked black beans, you can find the frijoles de la olla recipe here in my blog, so you, as me, can have beans for a week. Continue reading “Sopa Conde (Black Bean Soup)”

Tostadas de Ensalada de Nopal (Cactus Salad Tostadas)

There are two ways to make this salad, the first one is to buy fresh cactus and cook them yourself, that would be the best option as the cactus would be more crunchy and fresh, but if you, like me, live in a country where there is no cactus at all then buy the cactus in a jar, I know they won’t taste the same, but it would be ok. I usually remove all the onions and chillies that they come with, then I wash them very well several times and sometimes I even leave them for half an hour to soak in clean water and the taste of vinegar goes away. Try to do these tricks and hope for the best.
Continue reading “Tostadas de Ensalada de Nopal (Cactus Salad Tostadas)”