4 seasons available
Three eateries turn fresh fish into balanced ceviches; classic ceviche; recipes for ceviche with coconut and alcohol.
Ceviche of lobster; Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de tigre broth; coconut shrimp ceviche; pargo with green mojito broth; aguachile in a cocktail shaker; bloody Maria coctel.
Red chili beef and fruit stew; a taco made from jelled carrot filled with a chipotle and shrimp ceviche; salsa made with garden cilantro; octopus barbacoa; mole de caderas accompanies suckling goat.
Oyster and mussel farming; sautéed abalone and two oyster preparations; green ceviche.