Ceviche de Pescado con Limon
My last meal in Mérida before returning to the U.S. was at a grungy little seafood dive on Calle 62 called the Blue Marlin (Marlin Azul). It was a raw fish dish called ceviche de pescado that is “cooked” with the addition of fresh lime juice. Also it contains cut-up tomatoes, chiles, and cilantro. It is served cold and is an ideal lunch dish.
In Progreso, a few days earlier, I had a ceviche de pulpo made with the same ingredients, except that octopus replaces the fish. I was in hog heaven.
Actually the seafood dish I ate the most in Yucatán this last trip was filete de pescado veracruzana. It was a grilled filet of fish in a tomato sauce with onions, olives, and capers. I never got tired of it, especially when I was near the sea and knew that the fish was super fresh.
During this awful coronavirus outbreak, I dream of traveling by bus between various seaport cities in Baja California and living on fish tacos and other local specialties.
Baja Style Fish Tacos
When I was growing up in Cleveland, I didn’t think much of fish. Lake Erie, the shallowest of the Great Lakes, was for all intents and purposes a body of water noted for dead fish floating on its surface. I have had some good seafood in Los Angeles, but avoid shrimp and lobster, as I seem to be allergic to them—possibly because of the pollution of the Pacific Ocean around the coast of Southern California.
Traveling to places like Iceland or Mexico where the seafood is so fresh and interesting makes me dream of travel again. Sigh.
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