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Daylife  |  Ingredients First  |  Our People   

A Taste Of What’s To Come In Cabo, From Chef Raúl Lucido

Published on: October 26, 2017
Outdoor seating area with ocean view

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.

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