Mr. Lobster is a bright, cheerful place in an upscale area just a few blocks north of the Malecón.
As you may have gathered by now, I do enjoy ceviche. There was a choice of ceviches, and I went for the fish. I’ve never seen it served this way, minced with tomato, cucumber, carrots and onion, and it was a refreshing treat on a hot afternoon. Several bites in, I realized I was violating an important traveler’s rule by eating the unpeeled tomato, but I figured it was to late to change my mind, and went ahead and ate it with great pleasure. There was no problem in this case, but I still try to be careful.
Definitely a nice choice for authentic Sinaloa style seafood.
This is a wonderful ceviche dish that I just discovered recently. Alagua is one of the best seafood restaurants in Mazatlán, and they do a spectacular version of the famous Sinaloa dish.
The freshest of shrimp are shelled raw, “cooked” in lime juice and served with chopped cucmbers, onion and a jalapeño purée.There couldn’t be a more perfect dish to eat right at the beach with the warm breeze on your face.
I first tried ceviche in Venezuela when I was 18 years old, and was fascinated with the concept that lime juice could cook the outside of the fish. Since then I’ve eaten it in many places, including Peru, where it is virtually the national dish. About 20 years ago, in the face of a widespread cholera epidemic, the Peruvian health minister warned the population against eating ceviche. the following day, he was relieved of his post, and the president was shown on TV eating ceviche… That’s how seriously they take ceviche in Peru.
I had a spectacular ceviche recently at Border Grill in Santa Monica, a long-time favorite restaurant. Fresh and delicious, with a variety of vegetables, and a not-too-citrusy dressing, it was beautifully balanced by avocado slices and a crunchy tostada shell. Just to day, I spotted a recipe for ceviche by Susan Feniger and Mary Sue Milliken, celebrity owners and chefs of Border Grill. It sure looks like what I ate in the restaurant.
Here’s the recipe: http://food52.com/blog/7573-all-about-ceviche
Here’s the website: http://www.bordergrill.com/bg_sm/bg_smwel.htm
The aguachile at Coni’Seafood is the most exciting thing I’ve put in my mouth recently. I made an odd noise when I saw the presentation – something combination of a gasp and a “wow!” Basically a ceviche, it is fresh raw shrimp marinated in lemon juice, topped with a fruity/spicy jalapeño puré. I recently visited the wonderful Peruvian restaurant Mo-Chica downtown, where ceviche has been raised to an art-form, but for a blast of pure fresh flavor, nothing can beat this aguachile. A serving was a dozen shrimp (for a surprisingly good price), so I was completely satisfied before moving on to a wonderful main course.