Recipe: Ceviche from Los Cabos luxury resort “Solaz”

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Ceviche Solaz

Opened in 2018, Solaz is an architectural masterpiece of a property, adding to the already ritzy spread of luxury resorts drawing holidaymakers to Los Cabos. A member of Luxury Collection Resorts, the property has a lot going for it in terms of food and drink, sharpening focus on local ingredients and fresh Mexican flavours. Their signature ceviche is said to be a fine example of that, and we’ve sourced the recipe so you can taste for yourself and, in some small way, live it up at the resort without actually being able to go there, at least for now.

Ingredients

  • 50 grain raw catch of the day
  • 30 grain cooked octopus
  • 10 grain raw scallops
  • 25 grain raw shrimp
  • 50 grain cucumber
  • 5 piece lime
  • 20 grain red onion
  • 5 grain cilantro leaves
  • 4 piece red cherry tomatoes
  • 1 piece serrano chili (optional)
  • 1 teaspoon dry oregano
  • Ground black pepper
  • Maldon or Kosher salt

Method

  1. Cut the catch of the day into 1x1cm cubes.
  2. Slice octopus: try to use the tentacles only for better texture and flavour.
  3. Clean the shrimp removing shell, tail and vein. Cut the shrimp into 1x1cm cubes.
  4. Peal the cucumber and remove the seeds. Cut into 1x1cm cubes.
  5. Clean the onion and slice into a julienne.
  6. Slice the cherry tomatoes in half.
  7. Optional: Cut the serrano chili into small slices.
  8. In a bowl, mix all the seafood (keep scallops whole). Add dry oregano and salt and pepper as much as you like. Mix well with a spoon.
  9. Add red onion juliennes, cucumber cubes, sliced cherry tomatoes and cilantro leaves. Mix well.
  10. Squeeze five limes and mix again.
  11. Let it rest in chiller for two minutes for a better marinade.
  12. Serve in bowl. If you choose the chili version, add the serrano chili on top.

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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