#Daylife   Ingredients First   Our People

A Taste of What’s to Come in Cabo, from Chef Raúl Lucido

Mango habanero ceviche

We can’t wait to open our doors to 1 Hotel & Homes Cabo and welcome you home.

For a little taste of what’s to come, Chef Raúl Lucido from 1 Homes Cabo has shared some of his favorite recipes using local ingredients from Cabo’s seasonal bounty. For a delicious treat, try making his Mango & Habanero Chili Cabrilla Cevhiche Tiradito. 

If this is what we’re in for when 1 Hotel & Homes Cabo opens in 2019, we’re hungry for more! (Don’t worry, we have more recipes to make share so check back.)

Mango & Habanero Chili Cabrilla Ceviche Tiradito
(6 servings)

6 oz fresh Cabrilla Seabass fillet
2 oranges
8 cherry tomato
¼ white onion
1 bunch of fresh cilantro
1 mango
1 habanero chili
5 limes
Salt and pepper to taste

Slice the fish fillets and marinate in lime juice for 10 minutes. Slice the onion & mango very thin, cut in half the cherry tomato, peel the orange and cut into wedges. In a plate put the marinate fish slices, add the orange wedges, mango & onion slices, decorate with fresh cilantro, tomato cherry halved & slices of fresh habanero chili.

Fun fact:
Tiradito is a traditional Peruvian variation of a ceviche. “Tiras” is slang in Spanish for the way you cut ingredients where everything sliced.