You can actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white when making any decent Mexican Ceviche recipe. The acid from the limes and lemons change the structure of the proteins in the fish, essentially “cooking” the fish without using heat. Try Ceviche rolled up in freshly cooked, still warm corn tortillas with lettuce and salsa for a change, instead of the classic served in a tostada tortilla.
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