The key to great ceviche is of course, fresh fish. Here at Cocina Pacifica we’re fortunate to have the Pacific Ocean as our back yard, and are able to literally walk down to the beach, make a few casts and catch fresh fish year round. During our winter months Sierra is our most common catch, which does make the most wonderful ceviche possible.
Spa Week Includes:  All meals, wine and beverages;  Dinner classes with the most talented chefs in Cabo and Todos Santos;  Transportation to all excursions; On-site daily Yoga sessions; Three Massage sessions of Shiatsu, deep tissue, reflexology, or Swedish massage, in your private suite or on the beach; Aromatherapy and acupuncture are available.  Multiple Culinary Retreats during the calendar year, and Spa Retreat Weeks are held in June and October.
COCINA PACIFICA CEVICHE While the ceviche is high protein and clean eating, you may wish to save fat and carb calories by substituting homemade crisp pita chips, or sliced cucumber and bell peppers, in place of crackers or other chips. Ingredients   Fresh white fish or shrimp (about ½ a pound makes enough appetizer for 4-6) 1-2 dozen limes 2 medium tomatoes 3-5 fresh Serrano chilies 1 small white onion 6 sprigs fresh cilantro 1 large garlic clove 1 avocado Trim the fish of any bones or bloodlines leaving all white meat. Cut into small ½" by ½" pieces. Place in bowl. Squeeze enough lime juice into the bowl of fish to cover fish. Then cover the bowl and place in the fridge for about 30 minutes. The acidic juices from the lime will actually cook the fish. While your fish is ‘cooking’ core the tomatoes and dice into small pieces. Place in another bowl. Cut the Serrano chilies in half lengthwise. You can leave the seeds for more spice, or remove them. We leave them in. Dice the chilies then add with tomatoes. Dice the onion into small pieces then add to tomatoes. Chop cilantro and add to your personal taste. Same for the garlic. Add to tomatoes. Mix the tomato mixture with a little lime juice and set aside covered. Once your fish is cooked by the lime juice, drain the juice from the bowl, then pour fish into the tomato mixture and blend well. Dice one avocado and add just before serving.
SIX SERVINGS, CEVICHE ONLY (NO CHIPS):   Calories 120.9, Total Fat 5.6 g, Saturated Fat 1.0 g, Polyunsaturated Fat 0.9 g, Monounsaturated Fat 3.1 g, Cholesterol 9.8 mg, Sodium 36.9 mg, Potassium 499.8 mg, Total Carbohydrate 11.1 g, Dietary Fiber 3.9 g, Sugars 2.0 g, Protein 9.0 g.      Vitamin A 8.1 %, Vitamin B-12 14.5 %, Vitamin B-6 12.5 %, Vitamin C 45.7 %, Vitamin D 0.0 %, Vitamin E 1.2 %, Calcium 3.2 %, Copper 14.1 %, Folate 8.9 %, Iron 2.6 %, Magnesium 9.1 %, Manganese 6.8 %, Niacin 10.5 %, Pantothenic Acid 8.9 %, Phosphorus 13.9 %, Riboflavin 7.6 %, Selenium 25.7 %, Thiamin 6.5 %, Zinc 4.6 %.