Newsletter for Jujy, 2003
Issue 21

Today's Recipe
Ceviche

In the last issue I explained that the computer gods ate one of my newsletters, and asked if any of you happened to save it. I fully expected no response. Boy was I wrong. I wasn't sure anybody even read the stupid thing much less saved it but I have been inundated with copies. Thank you very much. You're wonderful! Anytime any of you make it down to Cabo just introduce yourself to my son or me and we'll pop for a round of great Margaritas--unless of course I'm off on a book tour or selling my autographed Bobble-head Dolls or something

After all these years of viciously attacking all those self proclaimed 'Celebrity Chefs" as self aggrandizing idiots who don't care about anything but their fame and the sale of their next cook book, an embarrassing situation may be headed my way. There are 2 new cook books coming out that will be including some of my recipes, and this fall a new Glossy high-tone tourist Mag will be doing a cover article on one of my Cabo Restaurants (Felix'). In addition, the prestigous food Magazine 'CHILE PEPPER', in their upcoming annual "SALSA' issue, will be doing a profile of a 'celebrity Chef--'THE SALSA KING'(me). They are also doing an article on the restaurant and including a handful of my recipes.....Sheeesh!, I might be turning in to one of those jerks I've been attacking for all these years. Hey, anybody want to buy a cook-book??.......or maybe a line of 'Felix' cookwear??....I'm thinkin' NIKE or ADIDAS might have an endorsement deal for me.

I'm gonna try really hard to keep all this from going to my head and maybe you can help me. Keep looking for any sign that I'm getting uppity or that I'm letting any of this go to my head. If you notice any changes in my style or attitude let me know by email-- addressed to 'THE SALSA KING' (his-royal-highness@salsaking.org). The proper salutation to use is 'SIRE' or'YOUR ROYAL HIGHNESS'. Of course I won't be answering your email personally--I'm going to be very busy shopping for a 'PORSCHE' and arranging a 'TV COOKING SHOW' and a 'BOOK TOUR'-- but not to worry, I'll have one of my lackeys or hangers-on get back to you.

Okay, let's make some Ceviche

 

CEVICHE
(Pronounced say-VEE-chay)

 

Ceviche(fresh fish marinated in lime juice) is probably the most popular seafood dish in Mexico, at least among the Mexicans. It is eaten in every part of the country. Street vendors, taco stands, food carts, cantinas, fancy restaurants and hotels all have their own versions of this uniquely Mexican treat. At Felix' when a tourist brings in their catch for us to prepare, we always make some ceviche as an appetizer and they always love it and usually ask for the recipe. However when I put it on the menu -- nobody buys it. This leads me to believe that all you gringos area afraid to try anything new. Change your damn attitude!! Give it a try! Ceviche is a wonderful summertime dish -- as an appetizer or light lunch or as an afternoon snack. You can serve it as a dip with tortilla chips or on crackers as a party snack, stuffed into an avocado half on a bed of mixed greens(no arugula) as a salad, as a tostada or as a seafood cocktail, hell you could probably wrap it in rice and seaweed and call it 'Mexican Sushi.' Hey, it's really easy to make, the only equipment you need is a knife and a bowl.. hell, if you can squeeze a lime you can make ceviche that's as good as any in the world!!

 

PARTS LIST

FISH
any fresh white fish will do (at Felix' we generally use sea bass, but you can use whatever is available--scallops are wonderful and even octopus, shrimp, or calamari (squid) will work just fine). fresh lime juice...lemon juice will work too

SALSA MEXICANA
I don't have room here to give you a recipe (actually I do have room, but I'm the damn 'SALSA KING' and I don't feel like typing it out again. There's a great recipe for Salsa Mexicana on my web site (www.felixcabosanlucas.com) just click on 'recipes.' I think it's the very first one

CILANTRO
chopped

 

 

OKAY, LET'S ROCK 'N' ROLL

Cut your fresh raw fish into pieces (chopped really fine like hamburger is best for a dip--bigger pieces or thin mini-filets the size of a half dollar are best for a cocktail). Put the prepared fish in a bowl and cover with fresh lime juice - give it a stir, making sure that all the fish is in contact with the juice.

Put it in the fridge and go have a beer or call your mom or something, You will have ceviche in 15 minutes to an hour or so, depending on the size of the fish pieces. It's done when the fish has turned from translucent to opaque. If you use octopus or squid or shrimp it might take longer.

When it is all very white and cooked looking Pour off the extra juice and add some Salsa Mexicana-- how much is up to you (you want it to look pretty with the red and green of the salsa and the white of the fish) Garnish with some cilantro and serve.

Then sit back and wait for the oohs and aahs.

In the Puerto Vallarta area they chop the fish very fine indeed and then when its finished marinating they squeeze out the lime juice in paper towels and serve it very dry. I personally just pour off the extra lime juice and leave it moist. To make a ceviche cocktail, leave a little of the lime juice and put the fish in a cocktail glass with some of your favorite shrimp cocktail sauce (might be a topic for a future newsletter). Garnish with a sprig of cilantro and a lime wedge. I guarantee that everyone will be suitably impressed and think you're a culinary genius, just don't tell them how easy it was, but do let me know how it turns out.

Spencer

 

 

Hi Spencer!
Here's the bean recipes. We will be in Cabo May 10, 2004 and as usual your restaurant will be our first stop.
See ya!
Rhonda Brown & Roy Schick

Thanks sugar. Don't forget to go to the web site for your free Margarita coupons. I don't know if I can wait 'til 2004, though.

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Spencer
NEVER have we found out the secret of making good tradtional mexican rice. Is this a true mexican family recipe that is not to be shared? Have you ever addressed this recipe in your archives? Please help......salsa is fantastic......couldn't make better guacamole.....meat is delicious......all thanks to you! But can't get the rice to fork at the end (splits) and have the correct color that is served at the restaurant. Please HELP!!!!
Nina Erickson

I answered Nina's letter and got the following response-so I decided to do a recipe for Mexican Rice in the next newsletter. Hope you can wait.

Spencer,
OH MY GOSH......you have solved the mystery of making great authentic Mexican rice.......we have made it 3 times and it is perfect. Just wanted to thank you!!!!!! now if we could figure out how to warm corn tortillas to make them pliable.............

Nina,
Glad the rice turned out well. I can help you with the tortillas too. There are two ways to heat tortillas. The first is the celebrity chef way...buy a $1500 solid state digital tortilla heater which will give you lots of hot, very soggy tortillas that no self respecting Mexican would eat. The way I and most Mexicans usually do it is to heat the tortillas on a comal (griddle) that goes over the burner on a gas stove. I just take about 3 or 4 and throw them on the stove directly over the gas flame.I then shuffle them around , turn them over , back and forth until they are hot. place them in a kitchen towel to stay hot while you do the next batch. I even like to char them a little. If you're doing backyard stuff just toss them on the grill.
Spencer

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Felix,
I was there last March-the cantaloupe salsa is great. Would you send me that recipe and as many others you can. Every one I tried,and I've eaten there multiple times over the last 10 year, is great.
Paul Van Hees

Sure Paul, Glad to oblige. Just take some cantaloupe (the riper the better) or any other melon of your choice, and chop it to a size you like. Add some finely chopped chiles (serranos or jalapenos) and if you like garlic, toss some chopped garlic in--raw or roasted. Then add some very, very thinly sliced onion (raw or pan roasted 'til slightly browned) then I like to add some chopped red bell pepper-- more for the color than for any taste it brings to the salsa. Finish it off by squeezing some lime juice over it and adding some chopped cilantro. If you hate the taste of cilantro, use some chopped fresh parsley or green onion- I think the green color is important for the look of this salsa. You can find many other of my salsa recipes on the web. Just go to 'www.felixcabosanlucas.com' and click on 'recipes'.

Here's an idea for another salsa.

Get a can of Black Beans. Drain them and rinse them - the liquid in the can has a muddy color and is usually real salty - then mix the melon salsa and black beans in about equal amounts. I have never actually made this salsa, although I have made similar salsas using Mango and papaya. Since it has never actually been done you can feel free to call it something like 'Paul's Original Black Bean and Melon Salsa'-that is if it tastes as good as I think it will, if it tastes lousy, you can blame me. Let me know how it turns out.

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Spencer
I have been looking for a recipe for hot carrots for almost 20 years and my husband found yours. Thank you, thank you. The carrots are the best we have ever had, better than those restaurant carrots from 20 years ago. Since finding the recipe almost a month ago, we have made 3 batches in as many weeks, each one better than the one before, all fabulous. Thank you for this...we are so happy!!!
Kare Iwrey

Cool! If you're happy-- I'm happy

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Spencer
My (new) wife and I spent our honeymoon down in Cabo last week. We ate breakfast at your restaurant one morning. Unfortunately it was the end of the week and we didn't have time to make it back again. I have to say it was one of the best meals I have ever had and I'm not a big fan of breakfast! I was even more impressed by the fact that we signed up for your newsletter on Thursday and we received it on Saturday. Now that's service!!! Anyway, to the point. I have been searching high and low for a recipe to make tortilla chips. All I can seem to find are ones that tell you to cut a store bought tortilla in ¹'s and bake them. But I know that's not what I'm looking for. Any chance you can point me in the right direction? Your help will be most appreciated. We will surely be back in the area soon and your restaurant will be the first we will visit.
Geoff

Sure Geoff, glad to oblige. Just get a pile of corn tortillas and cut them like a pizza(about 8 pieces). Deep-fry them at about 350 degrees. The results will be much, much better if you use stale tortillas. At the restaurant we go through the tortillas so fast that we don't have any stale ones around so we spread out the chips before we fry them and let them dry out for at least a couple of hours. If you use really fresh tortillas the moisture content is so high that the oil foams way, way up - dangerously so, and makes them hard to get crisp. So, be careful to add the chips to the hot oil a little bit at a time. Fry them 'til they're crisp - check one for crispness because sometimes they look crispy before they are. Most people don't know that flour tortillas make great chips (totopos in Mexico). We don't use them at the restaurant because they're pretty fragile and a lot more expensive - but go ahead be the first in your neighborhood to make flour tortilla chips. They're wonderful. Don't forget to salt the chips pretty heavily as soon as you take them out of the oil. If the oil is not hot enough, the chips will be on the greasy side. One other thing: use a neutral tasting oil-corn or safflower works well. Olive oil is too expensive and adds a taste you don't want.
Spencer