Recipe: Ceviche Veracruz

A couple of weeks ago I spent a long weekend in San Jose del Cabo, Mexico at The Cape boutique hotel. I of course experienced lots of amazing scenery, weather, pool time, activities, and cocktails. But beyond that, I discovered that I really love the food in Cabo, specifically the food at The Cape. And even more specifically, their many different variations on ceviche that they serve there. I was addicted, eating it at every meal (even breakfast!). So when the opportunity to take a cooking class with Chef de Cuisine Alex Branch of Manta restaurant at The Cape, I eagerly said yes. And as luck would have it, he was teaching us how to make one of his amazing ceviche recipes. See his recipe for Ceviche Veracruz below!


Ingredients (makes 4 small bowls of ceviche):

1/4 lb. white fish (should be very fresh and a semi-firm fish, no skin or bones)
1 Tb Kosher salt
4 limes (approx 6 Tb juice)
2 Tb white onion
1 Tb olive oil
1 tsp serrano chile (deveined and deseeded, chopped small)
2 tsp California pepper (sliced thin)
1/3 cup cherry tomatoes (quartered)
6 green olives (halved)
2 Tb capers
cilantro (loosely chopped)
1 avocado


  1. Dice fish into approx. 1/2″ cubes and add to a bowl. Cure by adding salt and half of the lime juice and set aside.
  2. In a separate bowl, add chopped onion, the rest of the lime juice, olive oil, California pepper, and serrano chiles and mix well.
  3. Add in capers (with some of the juice), olives, tomatoes, and cilantro.
  4. Divide ceviche into 4 bowls and finish with cilantro leaves and a wedge of avocado.
  5. Serve while fresh – fish should only marinate in the lime juice 15-30 minutes or it will start to break down too much.


IMG_0839And as if I had to give you another good excuse to make ceviche, Monday (February 22nd) is National Margarita Day! I think ceviche with some tortilla chips would pair perfectly with a nice, cold margarita, don’t you?! And don’t worry, one tip I learned from Chef Branch when it comes to ceviche is that it’s really hard to mess it up. Just add citrus to cure the fish, and any mix-ins that you desire, and you’ve got ceviche! For proof of how easy it is to make, here’s a pic (right) of the ceviche I made at home from Chef Branch’s recipe. Looks pro, right?

What do you think, would you give homemade ceviche a try?


Packing for a Beach Getaway

I’m super excited – tomorrow I’m leaving for a 4-day trip to Cabo San Lucas, Mexico! It’s a quick weekend getaway, so packing shouldn’t be too hard. But it’s still always the thing I agonize over – what to pack, and making sure I’m packing the perfect outfits.

The weather there should range from the high 70’s during the day, and cool down to the low 60’s at night. I have lots of different activities planned during the day (sailing, snorkeling, exploring the town, cooking class, pool time) and nice dinners planned at night, so I’m taking that into consideration and throwing in a couple of nice dresses. In the end, this is the clothing list I came up with:

  • 2 swimsuits (so I don’t have to wear a wet swimsuit)
  • 1 beach coverup
  • 3 dresses (one for each dinner)
  • 4 tank tops (one for each day during the daytime)
  • 1 pair linen pants
  • 1 lace romper
  • 1 pair flip flops (for the beach, pool, and water activities)
  • 1 pair leather sandals (my most comfortable sandals for daytime)
  • 1 pair nude wedges (for dinner)
  • 1 light cardigan
  • 1 beige clutch (to go with all dresses)
  • simple jewelry
  • and of course pjs and undergarments

Packing list

I plan on wearing another pair of comfy pants on the plane that I can also wear during the day there, as well as a light cardigan that can be worn at night when it cools down. I’m sure I’m slightly over-packing, but I like to have one or two extra pieces just in case I feel like wearing something else that day. Packing tip: Try to pick a color scheme, so that items can easily be mixed and matched. You can see I’ve stuck to a blue palette, with black and white thrown in.

What do you think, am I missing anything? Do you have any packing tips to share?