Ceviche de Atún (Tuna Ceviche)

Father’s Day is this weekend and I am sure all of you are planning to do something special for that important man, specially if that man has been a very good dad. Here at home we are celebrating the hubby “el inglés” and also we are remembering my dad, who sadly past away almost nine years ago, so for that reason I thought to make something super mega special, something that my dad and my hubby would like a lot and I came out with this dish which is a deconstruction tuna ceviche, I know it sound a bit posh, but it is a way just to say that I making tuna ceviche in another way. Continue reading “Ceviche de Atún (Tuna Ceviche)”

Ceviche de Rape con Crema de Coco y Chiles (Monkfish Ceviche with Coconut Cream and Chillies)

Have you ever craved something so bad that you didn’t really care how much it cost? Well today was one of those days, I have been craving this ceviche I ate in Ensenada in Cervecería Agua Mala, it was this lovely ceviche with coconut milk and habanero chillies, so I was on a mission to make it myself and I did, I did my own version of that delicious ceviche, I used monkfish Continue reading “Ceviche de Rape con Crema de Coco y Chiles (Monkfish Ceviche with Coconut Cream and Chillies)”

Ceviche de Coliflor (Cauliflower Ceviche)

One of my good friend I made through Instagram, Eloísa, once put a pic of this ceviche in her IG gallery and it looked very yummy and interesting! So today I decided to give the recipe a go and I did it.

It is a very easy recipe to do and it tastes delicious, it is like eating proper fish ceviche, but with out the fish.

Serves 4

Prep 20 min

Cook 30 min 


  • 1 Cauliflower head, washed and florets cut and separated.
  • 3 medium fresh tomatoes finely chopped
  • 1 medium red onion finely chopped
  • 100 gr coriander chopped
  • 1 or 2 fresh jalapeño chillies chopped 
  • Juice of 6 limes
  • Salt to tastes
  • Pinch of pepper


Steam the cauliflower florets for 20 min approx. make sure not to over cook them, they have to be a bit crunchy.

Once they are cook, cool them down under the cold water, they need to be cold before mixing them with the other ingredients.

When they are cold, chopp them very finely and mix them with the other ingredients.


Add the lime juice, salt and pepper and leave it in the fridge for 15 min so all the ingredients mix very well.

Have them on top of a oven bake tostada, avocado and salsa.