LEARN TO MAKE CEVICHE AT GRAND VELAS RESORT
IN CASE YOU MISSED MY LIVESTREAM ON TASTEMADE FROM MEXICO, HERE’S A RECAP OF MY COOKING CLASS WHERE I LEARNED TO MAKE CEVICHE AT GRAND VELAS LOS CABOS!
DON’T MISS A LIVESTREAM! BE SURE TO SUBSCRIBE (DON’T WORRY, IT’S FREE) TO MY TASTEMADE PAGE AND TUNE IN LIVE TO MY NEXT COOKING ADVENTURE!
AND STAY TUNED FOR MORE TRAVEL CONTENT FROM OUR TRIP TO GRAND VELAS LOS CABOS!
Grand Velas Vuelve a La Vida
Servings: 8
A gourmet ceviche recipe from 5 Star Grand Velas Los Cabos
Ingredients
- 1/2 LB LOBSTER COOKED, CUT INTO 1/4” PIECES
- 1/2 LB SHRIMP COOKED, CUT INTO 1/4” PIECES
- 3/4 LB SQUID COOKED, CUT INTO 1/4” PIECES
- 1/2 LB SCALLOPS CUT INTO 1/4” PIECES
- 1 RED ONION DICED
- 2 SERRANO CHILIS DICED
- 2 ROMA TOMATOES CHOPPED
- 3/4 CUP CILANTRO CHOPPED
- 1/2 CUP OLIVE OIL
- 1/4 CUP LIME JUICE
- 1/2 CUP KETCHUP
- 1/2 CUP CLAMATO
- CORIANDER
- 2 TBS WORCESTERSHIRE
- SALT
- PEPPER
- AVOCADO FOR GARNISH
Instructions
- Place the shrimp, squid, lobster, scallops, chiles, onion, cilantro, and tomatoes in a bowl.
- Combine olive oil, lime juice, Clamato & ketchup in a separate bowl. Season with salt, pepper & coriander to taste.
- Pour the liquid mixture on top of the fish & stir. It’s recommended to refrigerate for at least an hour before serving.
- Serve in cocktail glasses topped with fresh avocado. Or, use a small ring form as shown in the video!
