What's the secret to this delicious ceviche recipe? In a word: tequila. Shrimp and dorade marinate in the refrigerator for a few hours in a mixture of lime juice and tequila while calamari and mussels steam in white wine, adding an interesting twist to traditional ceviche with a cooked component.
- 1 Pound baby shrimp, chopped
- 1 Pound dorade or other white fish, diced
- 1 1/2 Cup lime juice
- 2 Tablespoons tequila blanco
- 1/2 Teaspoon ground cumin
- 1 Tablespoon olive oil
- 1/2 Pound calamari rings
- 2 cloves garlic, chopped
- 1 Pound mussels on the shell
- 1 Cup white wine
- Salt and pepper, to taste
- 1/4 Cup orange juice
- 3 mixed bell peppers, diced
- 1 red onion, diced
- 1/2 Cup diced mango
- 2 jalapeños, chopped
- 1 ripe avocado, diced
- 1/4 Cup chopped cilantro
Calories Per Serving469
Folate equivalent (total)170µg43%
Recipe: Pacifico Shrimp & Crab Ceviche
You can officially bring the beach to your kitchen and it can be summertime, anytime with this simple Pacifico Ceviche! Discover Pacifico as you discover your culinary genius in just 5 simple steps.
Prep Time: 15 minutes
Curing Time: 60-90 minutes
- 1 lb raw shrimp, peeled and de-veined
- 1 cup fresh lime juice (about 5 limes)
- ½ cup Pacifico
- 1 tsp salt
- 1 cup Roma tomatoes, diced small
- 1 avocado, seeded and diced
- 1 jalapeño, minced
- ½ cup red onion, minced
- ½ bunch cilantro, chopped
- 1 tsp ground cumin, toasted
- 6 oz crab meat
- ¼ cup olive oil
Step 1: Cut the shrimp into quarters by slicing each shrimp in half lengthwise, then crosswise.
Step 2: In a metal bowl, combine the shrimp, lime juice, Pacifico, and salt. Mix well and chill for 60-90 minutes to cure the shrimp.
Step 3: While shrimp are curing, combine remaining ingredients, mix well, and chill until needed.
Step 4: Once cured, the shrimp will appear bright white and firm. Drain the liquid, keeping ½ cup.
Step 5: Combine the vegetable-crab meat mixture with the shrimp. Add the reserved curing liquid and mix well.
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.
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
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
For more food history and recipes on the subjects of Mexican and Southwestern cuisine, just click on the image below.
Ceviche del Pacifico - Recipes
crispy fried tortilla chips and creamy guacamole with pico de gallo
half $6 / full $10
house made, crispy fried, pork rinds with Valentina hot sauce
half $5 / whole $9
a big bowl of lime-marinated seafood of the day with pico de gallo and and chips
Tostada de Ceviche*
romaine tossed with a garlicky anchovy dressing, topped with cotija cheese and tortilla strips
half $6 / full $11
Caesar con Ceviche*
caesar salad topped with lime-marinated seafood
half $8 / full $15
Coctel de Mariscos
Tender Spanish octopus and Del Pacifico wild shrimp in a spicy cocktail sauce with pico de gallo, served with tostadas and saltines
half $8 / full $14
Empanada del Dia
house made empanadas filled with seasonal ingredients
Crispy Pork belly
Carlton Farm pork belly. braised then fried, served over verde sauce & topped with chicharrones. Served with tortillas
TACOS y PLATTERS
Served on a house made corn tortilla with fresh onion and cilantro. Taco platters come three (or more) of a kind. They are perfect for sharing, and meant to be served family-style, as they are ready. Sorry, no substitutions on platters.
pan fried, fatty Painted Hills beef brisket
$4.50 / $12
grilled St Helens flank steak
$4.5 / $12
achiote seasoned Carlton Farm pork roasted in banana leaves with house pickled onion and cilantro
$4.5 / $12
roasted and grilled St Helens beef tongue – YUM!
$5 / $13.5
Tinga de Pollo
shredded chicken marinated with a smoky chile sauce
$4.5 / $12
sautéed Alaskan True Cod with chiles, cabbage and crema
$5 / $13.5
Camarones a la Diabla
wild Mexican shrimp sautéed in a spicy red chile sauce, topped with pickled red onion and avocado sauce
$5 / $13.50
roasted poblano chile, grilled mushrooms, onions and seasonal vegetables in a cilantro vinaigrette
$4 / $10.50
A LA CARTA
Mole Negro Oaxaqueño
a rich dark mole sauce made with 5 different chiles, Mexican chocolate, spices, nuts, seeds and fruit
$ Market Price
housemade tortillas folded into green tomatillo sauce, topped with lettuce, queso fresco, onion, crema and your choice of:
wild boar carnitas
tinga de pollo
calabacitas (spaghetti squash)
Bistec del Nueve*
grilled St Helens Ranch steak, over smoky pasilla Oaxaqueño chile sauce served with housemade tortillas
Pulpo a la Brasa
grilled Spanish octopus with fingerling potatoes, slow roasted tomato and garlicky Caesar
Chile Relleno con Queso
traditional egg battered and fried poblano chile filled with a mixture of Mexican cheese, served with a light tomato sauce
roasted spaghetti squash sautéed with epazote
roasted beets with a habenero, avocado crema and pepitas
shredded yucca root, masa and egg dough, fried crispy and served over Mexican crema
I Love octopus!
But I have a feeling, this chef loves it more.
Perfect. Not over cooked or over sauced!
Wife loved the shrimp ceviche .. Clean tasting and fresh. micheladas was spot on, nothing fancy or over the top, just a damn good michelada.
Great selection of ipa or wheat beers.
Others will see how you vote!
- Michelle P.
- Los Angeles, CA
- 17 friends
- 20 reviews
- 187 photos
Excited about this spot - menu was great -chorizo skillet, seafood - ceviche , Agua chile , tacos governador and oysters - yes!!
Had the shrimp ceviche - on point
And the Agua chile was good.
Glad to have found this spot - good
Choice of music on the jukebox :)
Need to come back for their pozole.
Others will see how you vote!
- Ryan C.
- Manhattan, NY
- 2 friends
- 51 reviews
- 7 photos
Yelpers, you lied! This place sucks! None of the delicious-looking items pictured on Yelp were actually on the menu or available for order! I'm VERY skeptical about the legitimacy/authenticity of the over-the-top 4/5 stars reviews for this business, given my negative experience at the restaurant (I literally had to double check that I was @ the right place I found on Yelp).
Interior: funky burger joint-esque mild smell of mildew lingering in the air loud karaoke music.
Food: sent the oysters back - cloudy & smelled fishy! They were out of diet coke, then was advised that they were out of chips, and then even later waiter advised that they were out of mangoes for the Mango Ceviche , so had to settle for regular shrimp ceviche , which was slightly below room temp, flavor-less, & didn't have that much shrimp (mostly cucumber & onion)! Rice was stale. Guac had 0 salt carne asada was decent.
Service: nice - a stars for that.
Others will see how you vote!
- Linci S.
- Los Angeles, CA
- 0 friends
- 12 reviews
- 1 photo
This spot has amazing food!
I can't get enough of their shrimp and fish tacos!
Their shrimp ceviche is delicious hard to compare to others!
Others will see how you vote!
- Wendy C.
- Los Angeles, CA
- 19 friends
- 35 reviews
- 28 photos
I came for the first time here because of the great reviews it has. I've been told not to trust reviews until I try it myself. Sure enough, the reviews were deceiving. I ordered the shrimp ceviche plate. When the plate came out all I could really see was A LOT of cucumber, pieces of tomato, some fully cooked and raw shrimp topped with purple onion as decor . No avocado and no cilantro. Some of the shrimp were fully cooked and others were raw. I'm almost sure the fully cooked shrimp were boiled or were bought already cooked (they were really pink in color). And the raw shrimp were probably chopped in a few hours and they didn't give the shrimp enough time to cook thoroughly. Usually ceviche is served chilled and the plate came out almost room temperature. It tasted pretty bland, luckily they did serve it with lime on the side. I did have to ask the waiter for tostadas and napkins. We also order the coctel with octopus and shrimp . It was bland and almost room temperature as well. We also ordered oyster and they were not the best either. The oyster weren't as chilled as we expected them to be. We were dissapointed with the meal and will not be returning.
Mexican Food You Can Feel Good About at Casa Guadalajara
Feeling good Mexican food isn’t a dream. With dietitian-recommended menu choices, Mexican food that supports your health goals is the best kind of reality at Casa Guadalajara in the heart of San Diego. Ditch the guilt and get some friends together to enjoy the fresh flavors of authentic Mexican food on the festive patio of this long-time San Diego restaurant.
Here are just some of the Healthy Dining menu choices that guests rave about and your diet will love:
Ceviche a La Duran (Special Request)
This appetizer is fresh, flavorful and packed with lean protein. Citrus marinated fish is mixed with diced tomatoes, cilantro, onion, cucumber, avocado and a touch of serrano chile. If you’re new to ceviche, prepare yourself for dish that is cool, refreshing and satisfying all the way around. Request less salt added to the mix (1/8 tsp) and do share this one with a friend.
Camarones del Pacifico Ceviche a La Duran (Special Request)
This seasoned shrimp is simple and loaded with flavor. Served with veggies, Healthy Dining’s dietitians recommend this for the lean protein and nutritious veggies. Seafood-lovers will want it just for those tender little shrimp!
Chicken Mango Jicama Salad (Special Request, Wednesday Daily Special)
Sweet, savory and crisp all rolled into one, this salad is an easy choice for a mid-week lunch or dinner. Mixed greens, Romaine, jicama, bell pepper, and mango dressing are tossed together and topped with grilled chicken strips.
Next time you’re looking for a San Diego restaurant with healthier Mexican food, look no further than Casa Guadalajara!
Ceviche Del Bueno Recipe
Ceviche requires no cooking but when you're done, you'll find your shrimp have "magically" cooked! It's so light and fresh, it's easy to eat a bunch of it without noticing. Also, make it spicier if that's what you like.
Schedule your weekly meals and get auto-generated shopping lists.
- 3lbs raw shrimp, 31-50ct, shelled and cut into 3rds
- 1 tall can baby clams, drained
- 3 bottles lime juice
- 1 cucumber skinned and cut into 1/2" pieces
- 2 roma tomatos cut into 1/2" pieces
- 1 bunch green onions, bottoms removed, 3" white part diced thinly
- 1 bunch cilantro, leaves coarsely chopped, toss the stems in the trash
- 2 serano chiles, very finely chopped (you may add more if you like)
- 2 avocados (don't cut them yet)
- at least a palm-full of table salt
- dash of black pepper
- splash of soy sauce
- 5-6 limes
- bag of tostadas (24-ct)
- 3lbs raw shrimp, 31-50ct, shelled and cut into 3rds shopping list
- 1 tall can baby clams, drained shopping list
- 3 bottles lime juiceshopping list
- 1 cucumber skinned and cut into 1/2" pieces shopping list
- 2 roma tomatos cut into 1/2" pieces shopping list
- 1 bunch green onions, bottoms removed, 3" white part diced thinly shopping list
- 1 bunch cilantro, leaves coarsely chopped, toss the stems in the trash shopping list
- 2 serano chiles, very finely chopped (you may add more if you like) shopping list
- 2 avocados (don't cut them yet) shopping list
- at least a palm-full of table saltshopping list
- dash of black peppershopping list
- splash of soy sauceshopping list
- 5-6 limesshopping list
- bag of tostadas (24-ct) shopping list
How to make it
- After you have shelled, rinsed and cut your shrimp, throw them into a large, shallow casserole dish and squeeze 2 bottles of lime juice on them. The juice is what "cooks" the shrimp. You will see them change color almost immediately.
- Add your clams, cucumber, tomatoes, onions, cilantro, chiles, palm-full of salt (cup your hand and pour salt in the little "cup" of your palm) and dash of black pepper.
- With a wooden spatula, fold everything so it is evenly incorporated.
- You should have 1 more bottle of lime juice--you need to add it until the juice is about level with the top of the ceviche so that the shrimp are all covered in lime juice.
- Pop it in the fridge for at least 4 hours.
- The shrimp should be pink when the ceviche is ready to eat.
- When you're ready to serve it, add a splash of soy sauce to the ceviche.
- Cut avocados into 1/2" pieces.
- Add to ceviche and fold everything again.
- Taste. If it's too bland (most likely will be), add more salt.
- Bring the casserole to the table with 2 big spoons and let everyone grab a tostada and some ceviche and chow down.
- Bring salt shaker to table. Some people like lots of salt.
- Offer lime wedges for people who wish to add fresh-squeezed juice to their ceviche.
People Who Like This Dish 13
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- babypSan Diego, CA
- deeTampa, GB
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- debra47Fylde, GB
- Plus 3 othersFrom around the world!
The first time I saw this made and then was offered some. they almost had to tie me down.. Then I found out how good it is. We have this in the summer a lot.. We add a little olive oil to ours and lots of black pepper.. that is the only diffrence. more
This recipe sounds great! I will have to make it. My husband likes Ceviche. When we traveled to Chile last year(he is from there) they served a small cup of ceviche and a small cup of white wine at the grocery store. It was the first time I had taste. more
365 Days of Tacos: La Perla del Pacifico
1 of 10 Ta-Quesito la Pastora de Camaron taco with a roasted anaheim pepper, Oaxaca cheese and shrimp al pastor on a handmade corn tortilla from La Perla del Pacifico. Mike Sutter /San Antonio Express-News Show More Show Less
2 of 10 La Perla del Pacifico on Culebra Road. Mike Sutter /San Antonio Express-News Show More Show Less
3 of 10 Ta-Quesito la Pastora de Camaron taco, left, and a Taco Perla with tempura whitefish, julienned carrots and jicama, both on handmade corn tortillas, from La Perla del Pacifico. Mike Sutter /San Antonio Express-News Show More Show Less
4 of 10 The dining room of La Perla del Pacifico. Mike Sutter /San Antonio Express-News Show More Show Less
5 of 10 Shrimp ceviche tostada from La Perla del Pacifico. Mike Sutter /San Antonio Express-News Show More Show Less
6 of 10 Tostadas, crackers, a jamaica agua fresca, fish broth, jalapeño salsa and chipotle mayo from La Perla del Pacifico. Mike Sutter /San Antonio Express-News Show More Show Less
7 of 10 Pages 1 and 2 of the menu at La Perla del Pacifico. Mike Sutter /San Antonio Express-News Show More Show Less
8 of 10 Pages 2 and 3 of the menu at La Perla del Pacifico. Mike Sutter /San Antonio Express-News Show More Show Less
9 of 10 Pages 5 and 6 of the menu at La Perla del Pacifico. Mike Sutter /San Antonio Express-News Show More Show Less
10 of 10 Pages 7 and 8 of the menu at La Perla del Pacifico. Mike Sutter /San Antonio Express-News Show More Show Less
With the shimmer of summer heatwaves bouncing off the thoroughly landlocked Culebra Road, seafood doesn&rsquot feel like a priority for 365 Days of Tacos. At least not until La Perla del Pacifico steps in with the right mix of shrimp, fish and crunch to create the kind of beach food you might expect to find at a faraway roadside shack with a thatched roof.
Granted, the cheesy maritime motif created by anchors, surfboards and porcelain fish doesn&rsquot exactly evoke a coastal Mazatlán resort, but La Perla&rsquos a cool, clean, shaded alternative to the Jalisco-style grills along this taco-centric street, with ceviches, cocktail towers, whole fried fish and tacos that do a lot with their little corner of this inland ocean.
Tacos: La Perla&rsquos &ldquoTa-Quesito la Pastora de Camaron&rdquo represents shrimp&rsquos finest hour in this series, a taco built from a roasted Anaheim pepper stuffed with thick white Oaxaca cheese and shrimp grilled with an al pastor-style achiote marinade. Put that on a grilled corn tortilla, garnish with sour cream, and this is more than a taco &mdash it&rsquos a fully composed seafood lunch in a handheld package for $3.50.
La Perla scored another direct hit with its Taco Perla, a clean fillet of whitefish with a crunchy tempura breading in a light chipotle mayo with crisp julienned carrots and jicama. It was nice alternative to the typical Baja-style blanket of coleslaw and cheese and dressing that usually covers up for substandard fish. An excellent value at $2.99.
Almost a taco: The difference between a tostada and taco is a matter of degrees. About 120 degrees, the amount you&rsquod have to bend the flat fried tortilla to turn it into a taco boat. La Perla&rsquos shrimp ceviche tostada would make a hell of a cold taco, loaded with minced and whole shrimp cooked to a pearled firmness primarily by the acid of the lime juice in its tart marinade. A fresh chop of cucumbers, peppers, onions, cilantro and tomatoes added color, crunch and clarity against a thin base layer of cocktail-style marinade. Add a fantail of fresh avocado slices, and you get more seafood satisfaction than you&rsquod imagine for $3.25.
Tortillas: The natural sweetness of corn brings out the best in seafood, whether it&rsquos a tostada fried in clean oil or a handmade corn tortilla grilled until its edges go crisp but the center stays supple and strong. The shop&rsquos flour tortillas come from a bag, but you won&rsquot be needing those, anyway.
Salsa: I&rsquod argue that this kind of seafood taco bounty doesn&rsquot need salsa. But your basket of whole fried tostadas might. For that, there&rsquos an emulsified jalapeño verde as smooth and creamy as mayo without actual mayo. The actual mayo comes in the orange squeeze bottle next to it, with a hint of chipotle.
Something extra: La Perla&rsquos kitchen offers a taste of its seafood prowess with a warm bowl of strained fish stock with lime and crackers, presented much the same way taquerías tease you with a starter bowl of fideo.
One more thing: An even better option than a piña colada from the bar is a tall, cold jamaica agua fresca, with enough hibiscus pucker power to act as a palate cleanser and aperitif at the same time.
Life on board
(a personal view from Jorge Gaete, scientific observer from the Chilean Naval Hydrographic Office)
A simple title yet so short to describe an interesting experience. January 8th 2017 marked the first milestone of this 44-day experience on the coast of this far-away country well known for its huge Earthquakes and Tsunamis. For R/V Marcus G. Langseth just another trip for some of the scientists another research project on a life-long career for many others…a complete mystery.
From the visit of Chile’s President and the United States Ambassador to the difficult maneuver to refuel the ship, everything was new and exciting. Starboard, port, bow, stern, upper deck…simple directions given by kind crew members to some of us to try to reach our cabins. Pretending to have understood those directions, like lab mice we kept making wrong turns before finding our new home within this amazing ship.
During the initial few days, our headaches and heavy stomachs kept us trying to discover what had convinced us to accept this journey…”What was I thinking…” was a common question every night. Whether it was the support of a fellow student, the encouragement of one of the main scientists, or the friendly and hilarious remark of one the crew in the middle of the late watch, somehow we started to feel more at home. Delicious meals, free ice cream and chats with new friends were just some of the arguments to start to enjoy this trip. The view of multiple species of petrels and albatrosses soaring effortlessly in the cold wind above a dark blue sea added an exciting feeling of adventure.
With contagious patience and passion, Robert, Dave, Alan, Todd, Tom, Tina, Josh, Gilles and Ambrose, the instrumentation experts, invited us to participate on the long streamer deployment, adding “birds” to countless yards of the yellow streamer, which would unveil the secrets of the lower layers of this active part of the Ring of Fire ring that surrounds the Pacific Ocean. A photo in full deck outfit (hardhat, steel-toed boots, and lifejacket) could even turn into an unexpected birthday gift, something to brag about on your Facebook or Instagram account. With precise and coordinated actions, the crew deployed the streamer and switched to the more dangerous air gun deployments. With secure and brief instructions, all four air-guns arrays went off the stern and marked the true beginning of the cruise.
After the initial shock of getting used to strict meals hours and 4 hour watches, our bodies and minds started to grasp the true beauty of this research, and soon the first week onboard came to an end. A permanent internet link with family and friends connect us to the mainland until the strong sound of the returning seismic waves as we try to sleep reminds us that this truly is a different world. Yet the fact of falling asleep shows that we are no longer strangers on uncharted land…or sea.
As the days pass by, we comfortably approach the end of the first half of the cruise and “Life onboard” turns into just “Life.” We begin to understand that, as many have said before, “It’s not the Destination that matters, but the Journey itself.”
Seabirds illuminated by the setting sun.
- 1 cucharada de mantequilla
- 1 cucharada de aceite de oliva
- 1/2 taza de pimientón verde picado
- 1/2 taza de pimientón rojo picado
- 1 taza de cebolla picada
- 2 dientes de ajo picado
- 1 taza de zanahoria rallada
- 1 pastilla de caldo de pescado
- 1/4 cucharadita de pimentón
- 4 tazas de crema de leche
- 1 lata (13,5 oz) de leche de coco
- 1/3 taza de vino blanco
- 2 libras de camarones jumbo, pelados y limpios
- 12 almejas littleneck, limpias
- 2 libras de pescado, cortado en trozos
- 1 cucharada de cilantro fresco picado
- 1 cucharada de perejil fresco picado
- 1 cucharada de pasta de tomate
1. En una cacerola grande, a fuego medio, caliente el aceite de oliva y la mantequilla.
2. Añadir la cebolla, el pimientón rojo, el ajo, el pimientón verde y la zanahoria y saltear hasta que estén tiernos y translúcido, a unos 10 minutos, revolviendo ocasionalmente. Añadir sal y pimienta.
3. Añadir la crema, el caldo de pescado, leche de coco, poner a hervir. Agregar los mariscos y cubrir. Reducir el calor y cocinar unos 2 minutos hasta que las almejas esten abiertas. Retire del fuego y deseche todas las almejas sin abrir.
4. Añadir la pasta de tomate y el vino, cocine a fuego lento durante 20 minutos.