There’s nothing like a day on the beach in Mexico, cold beer, warm sunshine, and fresh seafood. Mexico is a country with over 5,000 miles of coast line, and there is almost no location in the country that is over a day’s drive from the beach. There is no more perfect expression of sunshine and seafood than ceviche. One bite, and you will be transported miles away to a beach with sand between your toes.
Chef is turning out some great mahi mahi Ceviche this week in celebration of winter’s departure. Taking this great, sashimi quality mahi mahi, chef has treated it in a Peruvian style “aguachile” or chili water. The acidity of the lime juice “cooks” the fish while imparting the amazing clean crisp flavors of Serrano chili’s fresh chopped onion, and cilantro. Once the mahi has marinated, it is spooned into our taco shell, however chef has packed a new twist this week. Instead of lacing it with aged cheddar cheese, he has made a smooth, rich, and creamy blend of tomatillos and avocados. This blend is sandwiched between a flour and corn tortilla, completing the classic ECB taco presentation. This tacos would not be complete without the addition of the fresh bright flavors of tomato, a fresh squeeze of lime, and some chopped cilantro tossed together to make a simple tomato salsa.