Another visit to our fav Cebicheria Erizo, Tijuana B.C.

We decided to celebrate Father's day at El Erizo in Baja and introduce the parents to this place we have come to love so much.

Ceviche El Petrolio.

This awesome creation uses squid INK to give it the dark appearance you see.  

The ceviche itself has squid along with clams and is garnished with huge Peruvian fried corn. This was definitely a favorite of ours.

A scoop of  the Petrolio with the tostada ready to be enjoyed.

A close up of the Mango and scallop ceviche.

 Garnished with basil and olive oil, this ceviche was so fresh, light, and delicious.

Who knew olive oil can go so well with ceviche? That was our first time trying it with the oil instead of just lemon/lime juice.

The blueberry or (mora) tamale with a scoop of vanilla ice cream.

Every time we go to El Erizo we have to have one of these.

They also come in mango and coconut. The flavor is so good; it's like a blueberry pie just without the flaky crust. The flavor of the fruit of choice is mixed in completely with the Maza so the flavor is like no other.

The beautiful and delicious surprise unwrapped. The ice cream also tastes homemade.

Mango Avocado Ahi Tuna Salad

So we saw Sam the Cooking Guy make this amazing looking tuna salad recipe on his show. The best part is that it uses fresh raw sushi grade tuna, rather than canned tuna. We also spiced it up with some wasabi. This serves 2 to 3 people, or more if used as a small appetizer.

Ingredients:

Chopped/cubed Mango (1/2 - 1)
Chopped/cubed Avocado (1)
Finely chopped Green Onions (1/4th bundle)
Cubed Ahi Tuna (steak size)

Sauce:

2 to 3 tablespoons Tamari
2 to 3 tablespoons Sesami Oil
Squeeze in half a lemon
Add wasabi to taste

The recipes I sometimes write here are farely general since most ingredients can be added to taste... if you want more avocado... add more avocado. If you want a saltier, more oily, or spicier salad, then adjust the tamari, sesami oil, or wasabi, respectively. I always taste everything as I go through the process anyway.

We also made "wonton" triangles to go along with the salad. They came out more like pita chips, but were still a great addition. The recipe included an egg, 2 cups flour, 1/3 to 1/2 cup water, and 3/4 tsp of salt.

After letting the dough rise for at least 15 minutes under a damp cloth, the dough is then rolled out into a very thin sheet. It is then cut into triangles (we used a pizza slicer) and placed on a baking sheet lined with parchment paper. The triangles were then each brushed or sprayed lightly on both sides with sesame oil and sprinkled with salt and sesame seeds. Lastly, they were placed in the oven at 350 F until they start to brown slightly and are crispy.

Here's more detailed directions for the wonton triangles:

Lightly beat the egg with the salt. Add 1/4 cup water.


Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry)
Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into triangles.