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)”
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. Continue reading “Tostadas de Ceviche de Pescado y Erizo (Fish & Sea Urchin Ceviche)”
Hola amigos! We are still on holidays in Mexico, we are having such a good time that we do not want to go back to London, but soon we will have to face reality and we will have to go back 🙁 but in the meantime I am trying not to think of that and we are enjoying our time with my family. Continue reading “Ceviche de Camarón (Prawn Ceviche)”
I could eat seafood any time, what about you? I just love the freshness of a good octopus, clams or oysters, I think they are just very attractive and luxurious, so any opportunity I get, I always cook something with seafood and today I managed to stop one of my cravings, Octopus Ceviche. Continue reading “Tostadas de Ceviche de Pulpo (Octopus Ceviche)”
There is nothing better than get together with a “paisana” (compatriot) from Ensenada, Baja California and cook together a feast of fresh seafood and fish menu, that is definitely my kind of fun and that is what Haydee, the clever lady in charge of social media from Mextrade and I did. Continue reading “Cooking Comadres Ensenada Style Menu”
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)”
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.
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.
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.