Host a Mexican tapas party to celebrate being back on the Baja. Let’s get together. Ideas for hosting your own tapas party Make it a potluck You could suggest a small bite category or theme to each guest or be surprised when your friends […]
Tag: Baja style
Don’t show up in the Black Rock desert empty handed, impress your friends with these no cook meals for Burning Man. No need for fire or refrigeration. Pack your tu tu, feather boa, a festive burner bike, lots of H2O, adult beverages, everything on this […]
Make these easy sushi towers with fresh ahi tuna poke and perfect sushi rice.
The stacks are beautiful and will serve two as an appetizer or one as a lunch or dinner portion. I’ve used some of the traditional Hawaiian ahi tuna poke ingredients with a few Baja additions like Serrano chili. Adjust the spiciness to you tastes.
Use the freshest fish you can buy or catch!
This is my son with a red snapper. You could grill a smaller fish whole and here’s a recipe for whole snapper stuffed with citrus shrimp. We ate this one as poke, sashimi and grilled chili lime fillets. Red snapper is very versatile and I didn’t know how great it tastes until I ate it fresh out of the Sea of Cortez. Spoiled much?
Sushi is best when made with fresh fish and I make it frequently with yellowtail and red snapper when mi Gringo goes fishing. Ahi tuna, also called yellowfin tuna, are being caught now in Baja but in the winter we are more likely to catch red snapper, cabrilla, or yellowtail. Prime Baja sport fishing happens in the hot days of summer and it sounds fun despite the hot temperatures.
I’m taking my tuna to Fiesta Friday where you can find recipes from around the world.
You might also like this spicy ahi tuna tower recipe made with siracha mayo.
Perfect sushi rice every time.
Make the sushi rice at least 30 minutes in advance. Here’s a great tutorial on how to make sushi rice.
Ahi tuna poke. It begins with the fish.
Prepare fish with a sharp fillet knife. I remove all the tough fibrous areas and the skin. I save all of the fish pieces that I don’t want in my sushi, but are otherwise fine to eat, along with shrimp shells to make a seafood broth to use for soups later. Use them immediately or freeze for later.
Stack the ahi tuna poke first followed by the sushi rice. I love these 6 inch springform pans. They’re great for stacking foods into fancy towers and making small desserts to share. Perfect for key lime pie.
Perfect for a Labor Day cocktail party. Enjoy your long weekend.
Serve these ahi tuna poke stacks as a shared appetizer or a single lunch serving. Top with avocado and/or mango. Offer wasabi paste and soy sauce on the side. You can serve the poke alone with tortilla chips or just a fork. The sushi lovers will go nuts for these beautiful towers of fresh ahi tuna.
Easy Sushi Ahi Tuna Poke Stacks
Tuna poke over perfect sushi rice and topped with mango or avocado.
- 1 lb fresh yellowtail or tuna, cut into 1/2 inch pieces
- 1/4 cup finely chopped sweet onion
- 1/4 cup thinly sliced scallions
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon minced Serrano chili or to taste
- 1 tablespoon reconstituted and chopped wakame seaweed (optional)
- 1 tablespoon black and or white toasted sesame seeds
- 3 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- Juice of 1 key lime or 1 tablespoon of lime juice
- Sushi rice
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar, unseasoned
- 1 tablespoon sugar
- 1 teaspoon salt
- For serving
- Avocado slices
- Mango slices
- Scallions thinly sliced
- Step 1 Make sushi rice. Cook rice for 15 minutes. Dissolve the sugar in the rice vinegar over low heat. Add sugar and vinegar to hot rice and combine. Let cool to room temperature. At least 30 minutes in advance. Cut fish into 1/2 dice, keep chilled. Mix marinade ingredients. Do not combine marinade with the fish until you are ready to build your stacks and serve.
- Step 2 Layer poke into springform pan or other mold. Top with cooled sushi rice and pat down. Open springform and gently plate the tower with the fish on the top. Garnish with either avocado or mango slices and green onions. Serve with wasabi paste and soy sauce.
PIN IT FOR LATER
A shopping list and menu for 3 days of healthy no cook meals. Perfect for an end of Summer, Labor Day camping trip, or exploring and surfing trips all year-long in Baja Mexico. One of the best reasons to travel is to explore the local […]
Make this easy spicy sushi recipe with spicy Baja ahi (yellow fin) tuna, perfect sushi rice, siracha mayo and avocado. A lunch or appetizer portion that’s sure to impress your guests. No need to roll and cut sushi, unless you like to make sushi then […]
Baja Mediterranean Style Salmon, Black Bean Salsa and Rice Grilled in Foil Packets. A Complete Meal and Easy Clean Up
Salmon, black beans, peppers and rice make a healthy Baja-Mediterranean inspired complete meal in easy clean up foil packets.
I grilled these outside because it’s too hot to use the oven but they can easily be baked in the oven in parchment paper, which may be safer than cooking foil.
Make these vegetarian mushroom parmesan cheese filled tamales wrapped in Swiss chard leaves without corn husks for a special occasion or weekend meal with friends. Corn husks are readily available in every Baja market and they are traditionally used to make Mexican tamales. They […]
Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja shrimp kabobs to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables […]
Make this quick marinade for chicken or fish by combining limes, oranges and tequila. You can substitute orange juice for the tequila but the tequila does give this simple marinade a uniquely Mexicana flare. Use a tequila that you would also drink, just like when adding wine to any dish. I’m a fan of aged tequilas, reposado or añejo for sipping and cooking. My favorite is Casadores.
Here’s an article in Town And Country Magazine that you might find interesting about tequila
Marinade fish or chicken for a tasty grilled or baked Baja meal
One sheet pan meal idea.
I marinaded my salmon for 20 minutes and baked it on a baking sheet with asparagus at 350 for 20 minutes. The marinade adds a slightly sweet glaze to the salmon. I think tequila lime marinade would be tasty on grilled fresh red snapper, halibut or dorado.
Delicious grilled chicken.
Marinade chicken pieces for 30 minutes to 6 hours. Grill on indirect moderate heat because the sugar can burn. Toss on zucchini slices and corn on the cob for a complete BBQ fiesta.
Of course having a pitcher of perfect margaritas would be a welcome addition to any BBQ.
Margarita Tequila Marinade
An easy marinade of tequila, lime and oranges with a touch of sweetness for fish or chicken.
- Fresh orange juice, 3/4 cup, 2 oranges
- Fresh lime juice, 1/4 cup, 1 lime
- 1 ounce tequila, may substitute orange juice
- 1/4 cup brown sugar
- 1/4 cup cilantro
- 2 tablespoons olive oil
- 1 clove garlic minced
- Step 1 Combine all ingredients for marinade. Marinade chicken 30 to 120 minutes.
- Step 2 Marinade fish no longer than 30 minutes.
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You won’t believe how easy it is to make this grilled whole snapper. I stuffed the snapper with citrus shrimp for an extra elegant of surprise and another layer of flavor. The temperatures are rising in Loreto, Mexico and this Gringa nomad has flown north […]