Ingredients 2 banana leaves, passed over a flame to soften 2 pound piece salmon filet 1 brick achiote paste (100 grams, about 2 ounces) ¾ cup bitter orange juice (or use half sweet orange juice and half vinegar) ¼ teaspoon ground cumin ½ teaspoon crumbled, dried oregano pinch cinnamon 2 whole allspice, ground 2 garlic […]
Continue ReadingThis is a basic coastal recipe, adaptable to several different kinds of fish and shellfish. We first tried it in Boca del Rio, Veracruz, but some version of it is on the menu of nearly every seafood restaurant in the country. The stuffing ingredients are not limited to those listed and any combination of seafood […]
Continue ReadingOriginally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been “mexicanized” by the addition of ingredients such as tomato, avocado and cilantro. It is important to use only the freshest fish, from unpolluted waters, to make ceviche. Since […]
Continue ReadingA delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico’s Pacific coast, especially in Baja California and the Puerto Vallarta area. The albóndigas, served in the tomato broth, can also be made with leftover poached fish. Ingredients: For the albóndigas: 1 pound firm, white-fleshed fish filets, ground in […]
Continue ReadingUse this as a marinade for chicken or fish, or a dressing for green salads, especially those with oranges or grapefruit. Ingredients: 1 tablespoon each of: Apple cider vinegar Orange juice Grapefruit juice Lime juice Orange zest Honey ¾ cup olive oil Salt and pepper to taste Whisk all ingredients in a bowl or shake […]
Continue ReadingAlthough most commonly made with raw fish, ceviche, which originated in Peru and arrived via the Pacific coast of Mexico, is delicious prepared with smoked fish, and probably a bit more reassuring for those that have doubts about raw fish. Ingredients: 1 pound smoked fish, such as mullet, sable or tuna, boned and shredded 1 […]
Continue ReadingFish filets in Mexican hoja santa is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows abundantly in the warmer areas of Mexico. Ingredients 4 filets (about 1 ½ pounds total) bass, grouper or other firm-fleshed fish juice of 1 lime […]
Continue ReadingPerhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of garnishes. A thin avocado sauce, vinegar-marinated onion rings, shredded cabbage salad, and a selection of red and green salsas are […]
Continue ReadingThis could be called a Mexican version of the jalapeño “poppers” popular north of the border. The idea for the filling came from Susana Trilling, who has written about the smoked mullet of southern Oaxaca, and the idea for the chile soaking technique came from the experience of biting into a jalapeño so hot that […]
Continue ReadingThis is one version of the Veracruz classic that is traditionally made with huachinango, red snapper. If snapper is too pricey, I just buy whatever firm fleshed white fish is more reasonable. This has everything you could want in a healthy Mexican dish — bright flavors and lean protein, without sacrificing regional authenticity. It’s fine to use […]
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