Hilton Los Cabos' amazing recipe collection

There's been a month since our last post... I bet you are hungry! That's why we want to share with you this megapost with recipes from the Hilton Los Cabos Beach & Golf Resort, one of our top and most awarded hotels in Mexico.





The Executive Chef, Mauricio Lopez, has prepared custom recipes to help your inner chefs impress your friends and family.



















Yellow Fish Ceviche









Ingredients:

2 Sea Bass Filets (diced)
4 Red Cherry Tomatoes (cut in quarters)
½ Red Onion (julianne)
½ Cucumber (diced)
4 Serrano Chiles (diced)
4 oz Lemon Juice
½ Yellow Bell Pepper (finely sliced)
1 oz Cilantro (finely chopped)
Salt








Preparation (serves 6):





Cut the sea bass in small ¼ inch cubes and marinate with the lemon juice and add the yellow bell pepper. Leave in refrigerator for 1 hour. Mix in all the remaining ingredients and add salt to taste. Serve with tortilla chips or salty crackers. Enjoy!

























Ingredients:





6.5 ounce Sea Bass Filet
6 Shrimp
Salt & Pepper
Worcestershire Sauce
Maggi Seasoning Sauce
One (1) Lemon
Eight (8) Corn Tortillas
1 ounce Cabbage
1 ounce Romaine Lettuce
1 tablespoon Mayonnaise
1 teaspoon Chipotle Sauce
Roasted Tomato Salsa








Preparation (serves 2):





Season the sea bass and shrimp with salt & pepper on both sides and seal on charcoal grill. Then, transfer the fish and shrimp on a pan and add a few drops of Worcestershire sauce, Maggie sauce and lemon juice.





Serve on a warm corn tortilla. Top the fish tacos with sliced cabbage and a mix of mayonnaise with the chipotle. Top the shrimp tacos with chopped romaine lettuce and roasted tomato salsa.





















Olive oil, for frying
1 cup milk
4 ounces butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon








Ingredients for Chocolate Sauce:





4 ounces dark chocolate, chopped
2 cups milk, halved
1 tablespoon cornstarch
4 tablespoons sugar








Preparation (serves 6):





To make Churro dough, heat milk, butter and salt to rolling boil in a 3-quart saucepan. Mix in flour and stir vigorously over low heat for 2 minutes until mixture forms a ball and then remove from heat. Beat eggs until smooth and then add to saucepan while stirring mixture.





Heat enough oil to cover 1 to 1 1/2 inches of a deep pan to 360 degrees F.





Spoon the dough into a piping tube with large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll Churros in the cinnamon sugar mix.













Chocolate Dipping Sauce:





Place the chocolate and half of the milk in a pan and heat on low. When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth.













Mango & Pineapple Mojito









Ingredients:





1.5 oz Bacardi Rum
1 oz Pineapple juice
Slice of fresh mango
Splash of lime juice
Splash of simple syrup
Fresh Spearmint leaves
Club Soda




Preparation:





























Korean Arachera









Ingredients:









2 tablespoons Sesame Oil









1 grated clove Garlic





1 pound Flank Steak or Flat Iron (Arrachera)





















Preparation:









































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Ingredients:





17 ounces of Chicken Breast or Beef strips (can also use Shrimp)
1 whole white onion (cut into thin strips)
2 bell peppers (cut into thin strips)
2 tomatoes (diced)
½ zucchini (cut into thin strips)
1 ounce of Vegetable Oil
4 ounces grated Mozzarella or Monterrey Jack








Seasoning:

2 ounces dark beer
1 piece of garlic clove
½ teaspoon of cumin
½ teaspoon of black pepper
¼ cup white onion (minced)
½ oz. vegetable oil








Preparation (serves 4):

















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Aztec Tortilla Soup









Traditional Mexican ingredients make this a great dish for practicing authentic regional cuisine.





Ingredients:





10 Fried Corn Tortillas Chips
10 Pieces of Guajillo Chile (without Seeds)
2 Small Onion, Chopped
8 Fresh Tomato Saladette, Chopped
4 Garlic Cloves
1 Quarter Chicken Stock
3 Leafs of Epazote (aromatic Mexican herb)
1/2 Ounce Vegetable Oil
1 Avocado / Cut in 1? cubes for Garnish
2 Ounces Sour Cream for Garnish
1 Cup Panela Cheese / Cut in 1? cubes for Garnish
2 Fried Tortilla strips for Garnish
1 Fried Chile Guajillo strips for Garnish












Preparation (serves 6):













































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Blackened Mahi Mahi





This spicy Cajun preparation brings the mild flavors of Mahi Mahi to life.









Ingredients:

2 pounds of fresh Mahi Mahi
1 ounce of fresh unsalted butter, melted
1 ounce of lime juice 2 tablespoons of extra virgin olive oil
1 ½ ounces of blackened seasoning
Sea salt and black pepper to taste








Preparation (serves 2):

Cover the Mahi Mahi fillets with the melted butter

Follow this with the lemon juice, sea salt and black pepper

Coat the fillets with blackened seasoning powder, covering very well

Place a skillet over medium heat

Once the skillet is hot, place the fillets gently into the pan one-by-one and cook for 2 minutes on each side or until done

Serve immediately with vegetables of your choice