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)”

Pescado Zarandeado (Zarandeado Style Fish)

One of the things that my family know how to do very well is a BBQ, beef, seafood, fish, you name it, we’ll do it in a BBQ. My dad was a complete and utter fun of them and he used to put so much effort into them, if we were going to have a BBQ with beef, he used to prepare everything so thoroughly and if we were going to have a “Mariscada”, well, it was just wonderful! and this recipe, Zarandeado Style fish, has been always in our seafood/fish BBQs. Traditionally this recipe is done on a charcoal grill in the garden, but I did mine in the oven or you can also do it on a frying pan and as I said, this is my family’s recipe, so it changes slightly from the traditional Zarandeado fish recipe.

For this recipe I used two whole sea bass, but if you are catering for a larger crowd, you can always use any larger white meat fish, like a large cod or haddock, I also add a bit of coriander to mine and a slice of lemon, but it is  not necessary as my family recipe only goes with tomato, onion and green pepper.

The Zarandeado Style fish is a recipe from the north of Mexico, a place call, Nayarit, but Sinaloa, another state in the north of Mexico, has adopted the recipe as well, so my recipe comes from Sinaloa because my mum was born there, but in my family we tent to add white wine to make the fish even more tastier and also because in Baja California, the state where I am from, we have one of the most important wine regions in Mexico, Valle de Guadalupe.

The fish you see below was made last summer by my brother-in-law when we went to Ensenada for our summer holidays. That day we had a Mariscada and one of the dishes was Pescado Zarandeado.

Serves 4

Prep 15 min

Cook 20 min

Ingredients 

  • 4 whole sea bass, descaled, gut, no heads and butterfly
  • 2 large tomatoes thinly sliced
  • 1 medium onion thinly sliced
  • 1 green pepper julienne
  • 4 tbsp Dijon mustard
  • 4 tbsp butter
  •  salt and pepper to taste
  • 1 cup dry white wine

Method

  1. Ask your fishmonger to clean and butterfly your fish, then stuff the fish one by one with the vegetables.
  2. Add 1 tbsp butter and mustard to each fish and a splash of dry white wine. Season with salt and pepper.
  3. Wrap them individually in aluminium foil and add a splash of dry white wine.
  4. Place them in a preheat oven to 190 ℃, 170 ℃ fan or gas mark 5 or place the parcels on a preheat frying pan. Cook for around 15 to 20 min.
  5. Have them with some Mexican rice or potatoes.

Listo!

Provecho!

 

  

Caldo de Pescado (Mexican Fish Broth)

 

Growing up a in port city, one can have the opportunity to enjoy very fresh fish and seafood. Ensenada is one of those cities, its famous “Mercado Negro” a fish market where you can find very fresh produce. Since I was a child my family have always had bought fish in there and the quality is excellent, this is very important, specially if you are thinking of preparing a Mexican fish broth.

Caldo de Pescado or Sopa de Pescado is that recipe that every family in Ensenada knows how to cook, obviously every family have their own recipe, so this is my family recipe, it is a very simple and quick recipe, so there is no excuse!

Serves 4

Prep 15 min

Cook 30 approx

Ingredients 

  • 6 cod fillets 
  • 1.5 litre fish stock
  • 2 tomatoes
  • 1 small onion peeled
  • 1 small garlic clove 
  • 1 or 2 chiplotle chillies in adobo 
  • 1 large courgette cut in half moons
  • 1 potato peeled and cut in chunks
  • 1 carrot cut in half moons 
  • 1 celery stalk cut in half moons
  • Pinch pepper 
  • Salt to taste
  • 1 tbsp rapeseed oil 

To Garnish

  • Chopped coriander
  • Juice of a lime

Method

  1. Blend the tomatoes, onion and chipotle chillies until a smooth consistency. 
  2. Heat the oil in a casserole dish and add the sauce, the fish stock, salt and pepper. Cook for 15 min.
  3. Add the carrots, courgettes, potatoes and celery. Continue cooking for 10 more min. 
  4. Then when the vegetables are almost cook, add the fish fillets. Cook for 5 min.
  5. Serve in a bowl and scatter coriander and squeeze a lime wedge.

Listo!

Provecho!

Macarela con Pipían Verde (Mackerel with Green Pipian)

  

Pipían or Pepian, as some people call it, is a type of Mexican sauce which the main ingredient are pumpkin seeds, in Spanish these are call “pepitas” that is where the word “Pipian” comes from.

The sauce has a similar consistency to mole, you can get Pipian sauce already made, but nothing beats the fresh homemade one, it is not a difficult recipe to make and the flavour is amazing.

Usually pipian is eaten with chicken, but I used mackerel and had a salad with it to make it a bit lighter, traditionally chicken Pipian is served with Mexican rice and refried beans.

Serves 4 

Prep 15 min

Cook 20 min

Ingredients 

  • 4 mackerel fillets
  • 30 gr green pumpkin seeds toasted 
  • 10 gr roasted sesame seeds
  • 1 tbsp maseca flour
  • 2 poblano peppers or green peppers deseeded and roasted 
  • 1/2 small onion 
  • 1 or 2 Serrano peppers
  • 3 fresh or tin green tomatillos 
  • 1 peeled garlic clove 
  • 50 gr fresh coriander
  • 1 cup chicken stock
  • Salt to taste
  • 3 tbsp rapeseed oil
  • A bag of watercress salad

Method

First roast the pumpkin and sesame seeds on a frying pan on medium heat for 5 min.

Then roast the poblano or green peppers on the stove top burners  until completely blistered and charred all over. Wrap the peppers with a tea towel and place them in a plastic oand let sit for around 8 min, this will make the peppers sweat, making the skin peeling easier. Peel the charred skin and remove the seed and stem.

In the meantime cook the tomatillos and serrano chillies in a medium saucepan with just enough water to cover them (if you are using tin tomatillos, only cook the Serrano chillies). Then place the peeled roasted poblano peppers, tomatillos, Serrano chillies, onion, garlic, cilantro, green pumpkin seeds, maseca flour, sesame seed, and chicken stock into a blender and puree until smooth.

Then heat a frying pan on medium heat and add 2 tbsp of oil, pour in the sauce, add salt to taste stir from time to time and cook for around 15 mjn until the sauce has a consistency of heavy cream. If it’s too thick, add more chicken broth until you get the desire consistency,  turn the heat off and set aside, ready to be serve with the mackerel fillets.

While the sauce is cooking, fry your mackerel fillets. Heat a frying pan on medium heat and add the oil, once the oil is hot, place 2 mackerel fillets at a time, skin down, push the fillets down with a spatula (this will avoid the fillet to curl up), fry them 3 to 5 min on each side.

Serve some watercress salad on a dinner plate, place one mackerel fillet on top of the salad and pour some green Pipian on top of the fish.

Tips

  • You can get fresh tomatillos and poblano peppers from cool chile, they sell them when the tomatillos and poblano peppers are in season.
  • If you can’t find these ingredients fresh then get the tomatillos in a tin, you can find them in www.mexgrocer.co.uk and use green peppers instead of poblanos.

Listo!

Provecho!

 

Ceviche de Pescado Estilo Sinaloa (Fish Ceviche Sinaloa Style)

 
The region where I am from in Mexico is on the Pacific, Baja California, which I think has the best climate in Mexico, we get the breeze from the sea and also the heat from the mountains, but in the summer sometimes gets too hot so at my mum’s we usually cook something refreshing in those summer hot days and ceviche ticks all the important points! Continue reading “Ceviche de Pescado Estilo Sinaloa (Fish Ceviche Sinaloa Style)”

Pescado Pacífico (Pan Fried Haddock Pacific Style)

 

The best recipes are the ones that are past through generations like this one that I found in one of my diaries written by my father many years ago. Had a brilliant day today talking to a very nice fellow Ensenadense about food, childhood memories and projects, so looking through one of my diaries I saw this recipe and I decided to do it.

It is a fresh, light and healthy recipe. El inglés, my husband, really liked it and it went very well with the children.

Be very careful when you heat the pan, don’t make the same mistake I made, I heated the frying pan for too long and the garlic burnt completely and I had to start all over again.

Serves 4

Prep 10 min

Cook 10 min approx 

Ingredients

  • 4 haddock fillets
  • 100 gr parsley finely chopped
  • 3 large tomatoes deseeded and finely chopped
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 50 ml white wine
  • Salt and pepper to taste

Method

Heat the butter and oil at low heat, when the pan is hot add the garlic, tomatoes, onion, salt and pepper to taste, cook for 10 min and add the wine and let simmer for 3 min for the alcohol in the wine to dissolved.

After 15 add the parsley and let cook for 3 more minutes.

Listo!

Provecho!