One of my favorite parts about visiting Tulum was experiencing the charming local restaurants. Most of them were tucked into the jungle with open air kitchens where you could enjoy a gorgeous meal under the night sky. It was pure magic to say the least, and as soon as I got back I wanted to find a way to bring even the tiniest slice of that paradise into my own home.
The Hartwood Cookbook is full of fan favorites from the famed island hangout. As soon as I picked it up, I immediately flipped to the "Ceviche de Atun with Ruby Red Leche de Tigre". I couldn't wait to try it at home and I had been noticing some amazing cuts of Tuna coming through my favorite fish market.
The flavors took me straight back to Tulum and made me seriously nostalgic for summer. The fish is tender with a kick of spice and the "Leche de Tigre" is good till the last drop.
I absolutely adore making ceviche and this one was one of my all time favorites! It's always imperative to buy fish that you plan on eating raw from a source that you trust. Be sure that they received the fish the very same day you are looking to prepare it, and find out exactly where it came from. You will be able to tell if there is anything fishy about it ;)
I highly recommend picking up this book - even if only to make the tuna!!!