September 22, 2012


So you may be wondering what I've done with all the fish we caught in Ensenada. We enjoyed everything from fish tacos to a little raw sashimi. What I'm most excited about, is the delicious tiradito that I made. I loved this dish so much when I was in Cabo that I made the waiter give me the recipe. I recreated the dish with some of our fresh Yellowtail and it was a hit! 

To make, stack the following ingredients in thin layers inside of a large tupperware or baking pan. Start with a layer of bay leaves, then continue with thinly sliced red bell pepper, red onion & ginger, and lastly thyme. On top, place thin slices of the freshest whitefish you can find ( I recommend Yellowtail). Top with one part soy sauce, 3/4 part fresh lime juice, and enough olive oil to saturate the upper layer of fish. Cover and let sit in the drawer of the fridge for at least 6 hours. When you're ready to eat, simply take the first layer of fish off of the top and arrange neatly on a plate. Use your imagination for your favorite garnish, I like jalapeƱos and a squeeze of lime. Enjoy!  xo


  1. I am so happy that you made the tiradito! Does it taste the same as it did at Chileno Bay?! I am excited to make your recipe soon. Love, mom


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