Look at this gorgeous shrimp cocktail, so fresh because the shrimp are straight from the sea.
Holding it is Gerardo García Martínez, executive chef of Villa del Palmar a resort at the Islands of Loreto in Baja California Sur. Here, Garcia is at Casa Mia, the resort restaurant where I had gone for lunch.
As I nibbled on guacamole (above), I watched a parade of such tempting dishes that I leaped from my seat to photograph each one.
Shrimp taco salad is one of the most popular dishes at Casa Mia. It's in a crisp fried tortilla shell.
This beautiful tropical salad combines shrimp and mangoes.
What makes fried squid rings stand out is the puffy fried onion rings that come with them.
There are meaty dishes too, like burgers made with beef from Sonora.
And tacos al pastor.
And fajitas of every type.
This vegetarian and gluten-free sub sandwich caters to special diets.
And here is Mazatlan style aguachile--shrimp in a lime juice and green chile sauce on a beautifully decorated plate.
Holding it is Oscar Torres, Villa del Palmar's food and beverage manager. Torres had ordered this for his own lunch and let me share. Even better, he told me how to make it.
The recipe below is what I came up with when I followed his directions. My sauce is bright and limey but not as green as that at Villa del Palmar, perhaps because I didn't use as many chiles. But it's delicious.
What's really missing, though, is the atmosphere--sunshine, palm fronds waving in the breeze, swimming pools and the beach close by. And my house doesn't look a bit like Casa Mia (above).
MAZATLAN STYLE AGUACHILE
From Casa Mia restaurant at Villa del Palmar Loreto.
16 jumbo shrimp (15-20 to the pound), about 3/4 pound
1 clove garlic, minced
1/3 cup diced Persian (mini) cucumbers or seeded regular cucumbers
1/3 cup diced red onion
1/2 cup lime juice
1 serrano chile, or more to taste, seeded and sliced
Salt, pepper
Garnishes:
Diced avocado
Halved grape tomatoes
Strips of red onion
Finely shredded carrots and celery
Tortilla chips
Peel the shrimp and place in a large shallow bowl. Add the garlic and half the cucumber and red onion. Pour in the lime juice and stir gently to make sure all the shrimp are coated. Marinate for 5 minutes, stirring again once or twice.
Remove the shrimp from the marinade and set aside. Place the marinade ingredients in a blender container. Add the remaining cucumber and red onion and the serrano chile. Blend thoroughly.
Pour the blended mixture into a sieve over a bowl and press to extract the liquid. Discard the vegetables. Add salt and pepper to taste. There will be about 1/2 cup liquid.
To served, place the shrimp in a circle on a large plate. Spoon the liquid over the shrimp. Place diced avocado in the center of the plate. Place tomatoes around the edge. Top the avocado with carrots and celery.
Accompany with tortilla chips.
Makes 4 small plate servings.
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