Recipe courtesy of Chef Raul Delgadillo; originally published in Hooked on Baja by Tom Gatch
November 10, 2010 (San Diego)--Mexico is surrounded by the sea, so it is easy to understand why seafood plays such an important role in la cocina Mexicana. One of the most popular appetizers is ceviche. Almost every coastal state has its own rendition of this mixture of raw shrimp, fish or scallops, which naturally ‘cooks’ itself in fresh citrus juice. This particular recipe is a specialty of Executive Chef Raul Delgadillo at La Fiesta, a popular restaurant in San Diego’s Gaslamp Quarter, and is typical of the version served in Acapulco.