On the Friday, we headed out bright and early with Fun Baja, set for a day of snorkelling, kayaking, cooking lessons and whatever the Sea of Cortez had to offer! Based in La Paz, Grupo Fun Baja offers opportunities to explore the wonders of the beautiful Baja California Sur region. Take the opportunity to swim with sea lions, whale sharks and the wide variety of marine life that inhabits the Sea. They offer Scuba Day Trips, Scuba Camping Adventures, Scuba Diving Certification Programs, Kayaking, and Snorkeling Camping excursions or an Island Day Trip. Or you could opt for a Land Tour, which takes you inside the rustic charm of the Baja peninsula with trips to Todos Santos & Pescadero, El Triunfo, La Paz and Los Cabos. At special times of the year they offer one and two day whale watching adventures. Fun Baja also offers a trip to the amazing Copper Canyon (a destination I can HIGHLY recommend) on the mainland side of the Sea.
Time being of the essence for our group, we took in a one-day adventure. We visited a rookery site for the California sea lion and snorkelled very close to them (some people closer than others!)
We took a little afternoon paddle….
Do you see what’s a part of his mise en place? On the bottom left? Yup, it’s a can of beer! And not for him to drink either! The ceviche was part-marinaded in the beer and was honestly one of the best I have eaten. Of course, the tropical island, the palm trees, the white sand surroundings might have had something to do with that…. 😉
Chef led us through the very quick steps to making an excellent ceviche – the secret is super fresh ingredients.
We dug in, even though we were still full from lunch. So fresh. The soft white fish melted in your mouth. The lime and cilantro provided some brightness whilst the chile (seeds removed) packed a little punch.
It was a wonderful day out in the Sea of Cortez – such an unspoiled paradise for nature lovers. Thank you Fun Baja 🙂
Last weekend we had a few friends over to commiserate the end of the summer and I decided to try my hand at Chef Antonio’s ceviche. Having video notes from the class and many photos, I knew the general premise of the recipe so here’s what worked for me:
200 g white fish (like tilapia)
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1 cup beer (preferably a light beer but I used an IPA because that’s what we had and it was fine)
1/2 green pepper, very finely chopped
1/2 red pepper, very finely chopped
1 jalapeño pepper, deseeded and very finely chopped
1 small or 1/2 medium red onion, very finely diced
3 medium tomatoes, deseeded and finely chopped
handful cilantro, roughly chopped
Combine lemon and lime juices and beer. Marinade the fish in the liquid, refrigerated for about 30 minutes.
Drain the fish and mix in peppers, onion, tomatoes and cilantro.
Serve immediately with tortilla chips (totopos) for dipping.
Chef Rick Bayless in Baja in Food and Wine July 2011.
Mexico, One plate at a time – behind the scenes with Rick Bayless
Disclaimer: Flights to and from La Paz, accommodation at the Costa Baja Resort and all meals were provided by the We Visit Mexico team. I was not compensated for this trip or writing this post and all opinions are, and will always be, 100% my own.