At the entrance to Cabo San Lucas’s port is a stunning resort, the Hacienda, that sits up on the hill overlooking Land’s End and the port. Layered infinity pools stretch out, making it hard to distinguish the sea from the land. And above this, is a beautiful restaurant with one of the best views in town, and wonderful food. On this magical night, we were enjoying the view, and we saw something truly spectacular. Schools of rays, hundreds of them, began to leap out of the calm sea below us like dolphins. As each one rose from the water in an arch, their wings would flap like a bird and then they would descend in their dive back into the water. What were they seeking? Dinner? Or were they playing? I don’t know. It was hard to concentrate on the food given the spectacle in the water below. Somehow, I managed.
How to be Neighborly: Memories are made of rays of light shining upon rays of flight.
They have this dish called the Molcahete which is a heated lava molcatjete (spice grinder) bowl, filled with chorizo, grilled steak and chicken, cheese and sauce that is perfect for sharing. It’s delicious, but that was not the star of the night (on the table, that is). The star was the ceviche. Green, fresh, goodness with flavors that excited the palate was a perfect complement to the flying rays below. Now that I’ve conquered my fear of ceviche (Gracias Abi), here’s my adaptation to have at home, but if you get a chance, experience it with the flying rays. It’s a sight you can’t miss.
- 1 lb fresh white fish (such as sea bass, slightly frozen) (*)
- Salt & Pepper to taste (about 1 tsp each)
- 20 limes, squeezed (**)
- 3 tomatillos, husks removed
- 6 green onions, diced
- ¼ c salsa verde
- 1 c cilantro
- 2 avocados
- 2 jalapeno’s, seeds removed, diced
- Tortilla Chips or Lettuce Cups for serving
First, dice the fish into about ¼ inch cubes, and season with salt and pepper. Cover with lime juice and set aside, covered with a towel, to “cook” in the juice for about 20 minutes. Place tomatillos, salsa verde, 3 green onions, 1 jalapeno, 1 c cilantro, 1 avocado, and a pinch of salt and pepper in the blender. Pour the lime juice from the fish into the blender and pulse until smooth. Pour the green sauce over the fish and add in 1 diced avocado, 3 diced green onions, and 1 finely diced jalapeno. Gently mix. Taste and adjust salt, pepper and lime seasoning to your taste. Serve immediately with chips or lettuce cups, for a low carb alternative.
Serves 4-6 people.