Casbah Del Mar comes with many amenities, including:
Casbah Del Mar is on the second floor in a secure building with a locked front entrance. Your property managers, Dan and Sandra, are available to help with any special requests.
Watercolor painting by Mario Palaggi, guest,
painted on the terrace of Casbah Del Mar. (August 2007)
At Casbah Del Mar, we believe in giving you a comfortable and relaxing vacation. We designed the place as a "chillout space", where one would be just as content to lounge around during a day of rest from all the activities and sights that Puerto Morelos and the Yucatan have to offer.
As experienced travelers, we found that many kitchens at rental houses are lacking in basic cooking utensils and appliances. We want to reward those who wish to cook at home with the modern cooking tools, linens, and breathtaking dining spaces they need to create a gourmet meal in paradise.
Mexican Ceviche Recipe
Below is a classic ceviche recipe you will find in many restaurants throughout the Yucatan. This makes a perfect late afternoon snack after a great day snorkeling the reefs.
- 1 pound any firm white fish, such as snapper, pompano,
flounder, or bass, cut into 3/4 to 1-inch cubes
- Juice of 8 Mexican limes, or Key limes
- 2 jalapeño chiles, stems and seeds removed, finely
chopped or substitute serrano chiles
- 1 medium tomato, chopped
- ½ medium onion, finely chopped
- 2 tablespoons chopped fresh cilantro
- Sea salt and freshly ground black pepper
- Garnish: Lime wedges
Place the fish and chiles in a nonreactive bowl, add the lime juice and toss to coat the fish. Cover the bowl and refrigerate for 1 to 4 hours, turning occasionally until the fish loses its translucency and turns opaque.
Just before serving add the tomato, onion, and half the cilantro and gently toss to mix. Season with salt and pepper. Put the ceviche in tall parfait glasses, garnish with the remaining cilantro, place a lime wedge on the rim of the glass and serve.
Yield: 4 to 6 servings
Heat Scale: Medium