Lost and Found in the Mayan Riviera
As I alluded to in my last post, following the paleolithic diet in Mexico, can be quite challenging, The outbreak of a possible swine flu pandemic makes it even more challenging.
The native cuisine here has descended from the “three sisters”, the traditional ingredients of native Indians: corn, beans and squash. The greater emphasis here in Mexico are corn, by way of tortillas, and legumes via refried beans, The Mayan Riviera is ground zero for habanero peppers and the industries built around the it. It is also, according to my local cafe here in Playa, Ah Cocoa, the birthplace of chocolate.
Other than a mighty helping of habaneros, it is tough slogging for the traveling caveman. However, I found my Mayan salvation in a local dish served up at the Kool beach club. Ceviche!
Mixed Seafood Ceviche, Kool Beach Style
1/4 lb of fresh white fish fillet such as flounder, sea bass, or white fish, skinned
1/4 lb of fresh shrimp or octupus, or a combination of both
4 Limes, juiced (about 1/2 cup)
Salt and pepper to taste
1 fresh tomato, cut into 1/4 inch dice
1 small onion, cut into 1/ch dice
Chopped Cilantro, 2 tsp or to taste
1 small jalepeno, cut into 1/4 dice (optional)
1 Cucumber, cut into 1/4 inch rounds, or Iceburg lettuce wraps
1. Cut all sea food into 1/4 inch dice and place in glass (non-reactive) bowl. Toss in salt and pepper to taste. Stir lime juice into fish. Refrigerate mixture for 3 hours.
2. Fold in the diced onions, tomatoes, cilantro and jalepeno. For more heat and sweetness serve with habanero sauce on the side.
3. OK, why the cucumber? Typically the ceviche is served with tortilla chips. Cucumber rounds are the closest paleolithic equivalent I could think of. Iceburg lettuce wraps would work as well.
1 paleo sized serving ~ 250 Cals
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