Picus Coctelería is named for its fresh seafood ceviches and cocktails. Yolanda’s seafood comes directly from the sea; for the best flavor and texture use the freshest you can find. Although this recipe is for shrimp ceviche, it can be made with any combination of shrimp, octopus, squid, conch, abalone, white fish or oysters.

Ingredients

• 1 pound medium (51-60’s) shrimp, shelled and deveined

• 1 2/3 cup fresh lime juice (about 5 large limes)

• ½ teaspoon salt

• Black pepper to taste

• 1 small onion, finely diced

• 3 roma tomatoes, finely diced

• 1 teaspoon minced cilantro

• 1 jalapeño chile, seeds and stem removed, minced

• 1 tablespoon extra virgin olive oil

Instructions

In a medium bowl, toss together the shrimp and 1 cup lime juice. Cover and refrigerate for at least 2 hours. This will allow the shrimp to cook in the lime juice. In a separate, medium-sized bowl combine the onion, tomato, jalapeño, remaining lime juice, cilantro, olive oil, salt and pepper. Once the shrimp are no longer opaque, drain and combine with the salsa. Allow this mixture to marinate for at least 1 hour. Serve cold with tortilla chips and your favorite hot sauce.

Our group returned to Picus Coctelería five times in a one-week period because we felt “it was our duty” to introduce this dish to all of our friends. Diners can see the waters and the fishing boats, where the fish are caught the same day as they are served. Yolanda will even let you choose your own fish if you like.

Ingredients

• 1 whole red snapper or redfish, scaled, gutted and rinsed, head and tail on

• Juice of 4 limes

• 2 teaspoons of salt

• 6 cloves of garlic, minced

• Canola oil

Instructions

Rinse the fish in cold water. Score both sides of the fish 3 to 4 times with a sharp knife. Marinate the fish for 2-4 hours in half the lime juice, 1 teaspoon salt, and one-third of the minced garlic. While the fish is marinating, prepare the garlic sauce by combining in a food processor 1/3 of the minced garlic, 1 teaspoon of salt and the rest of the lime juice. When you are ready to cook the fish, heat enough oil in a deep pan or wok to cover the fish.

While the oil is heating, remove the fish, pat it dry with a paper towel and press the remaining garlic into the scored areas. When the oil sizzles when a piece of garlic is dropped in, carefully lower in the whole fish. Cook the fish for 10 minutes or until it is lightly browned. Drain it on a rack over paper towels until it no longer drips. Serve hot with tortillas, garlic sauce, pickled onions, hot sauce and rice.

This is a common dish in the cocinas económicas of Isla Mujeres, though Leonore’s version is anything but that. It is best served as she does, with rice, black beans, marinated onions, hot sauce and fresh hot tortillas.

Ingredients

• 1 pound white fish filets such as snapper or halibut

• Juice of 2 limes

• 1 teaspoon Worcestershire sauce

• 1 tablespoon garlic salt

• Salt and pepper to taste

• 4 cloves garlic, minced

• 4 tablespoons butter

Instructions

Rinse the fish filets. Marinate them for 2 hours in the lime juice and Worcestershire in a nonreactive bowl. Just before cooking, sprinkle the fish with garlic salt, pepper, and salt, and press the fresh garlic onto the fish.

Heat the butter in a frying pan over medium to medium-high heat. When the butter begins to sizzle, carefully add the fish (it will splatter) and cover with a splatter screen. Sauté the filet five minutes on each side or until golden brown on both sides. Drain the fish on the splatter screen for a few minutes and then serve immediately.

Sprinkle with hot sauce of choice.

This is Leonore’s answer to the “chicken soup” of the Anglo world. The guajillo chiles can be prepared ahead and kept in the refrigerator for up to two weeks.

Ingredients

• 12 whole guajillo chiles

• 1 tablespoon canola oil

• 1 medium onion, chopped

• 2 cloves garlic, diced

• 6 cups chicken stock, homemade or Knorr’s

• 2 cups water

• 1¾ cups prepared guajillo chiles

• 2 pounds medium shrimp, peeled, deveined and rinsed

• ¼ to ½ teaspoon dried epazote (1 stalk of fresh, chopped leaves only)

• ¼ cup fresh chopped cilantro

• 1or 2 limes, cut into wedges

• Prepared rice for 6-8 people

• Your favorite hot sauce

Instructions

To prepare the guajillo chiles, rinse the pods and place them in a heat tolerant bowl. Fill the bowl with enough boiling water to just cover the chiles when pressed down. Submerge the chiles with a pan lid or other heavy object and leave to soak for 45 minutes. Stem the chiles, reserving the soaking liquid. In batches, puree the chiles with the liquid until they are mostly liquefied. Strain the puree into a container. Discard the solids and store the liquid in the refrigerator for up to two weeks.

To make the soup, add the canola oil to a pot over medium heat. Once heated, turn the heat to low and add the chopped onion and sauté until soft but not brown. Add the garlic and sauté for 1 minute. Add the chicken stock, water and 1 ¾ cups of prepared guajillo and bring to a boil. Add the shrimp and boil until the shrimp are pink. Scoop off any foam with a ladle. Stir in the epazote. Serve with the fresh cilantro, lime wedges, rice and your favorite hot sauce.