(1) To make the ceviche, combine the scallops, tomato, herbs, jalapeno, green pepper, olive oil and Tobasco sauce. Add enough lime juice to cover the mixture and season with the salt and pepper. Mix ...
Mexican American chef Bricia Lopez is an expert in Oaxacan cuisine and mezcal. With her siblings, she owns esteemed Los Angeles restaurant Guelaguetza, and she has written several cookbooks. For this ...
This shrimp ceviche tostada is a popular appetizer at Oxomoco. We make it with Oxomoco hot sauce and cilantro criollo. If you can’t get cilantro criollo, use regular cilantro. To make the Oxomoco hot ...
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