Feliz Cinco de Mayo,  this is celebrated throughout Mexico, it is not the National day, but to  Celebrate the Mexican victory over French forces at the Battle of Peubla on May 5th 1862. As with all Mexican celebrations ( even the Day of the Dead) they are very colourful. Mexico City has the most wonderful climate, to my mind Goldilocks weather. I used to say that about the UK, Never too hot, never too cold, but Mexico City, for me is more Spring Like year round. Now if you could get rid of the Traffic ( Horrendous) Pollution ( Horrendous) the risk of earthquakes ( Horrendous) and of course the crime ( even more Horrendous) then, it would be the perfect place to live. Good climate, good Food and great people. BUT!

I wanted to ask young Sam ( our Mexican ) about food for Cinco de Mayo, but he didn’t answer his phone ( he doesn’t have one) but then neither did his mother, so I had to go it alone.

The menu I came up with was Fish, Fish and More Fish ( Apologies to Jean T).

First up was  Ceviche Sea Bass and Prawns with Chilli. The recipe comes from Merida, a really lovely town on the Yucatan Peninsula.We spent 5 days there, once courtesy of Arin and Todd, ( friends of #1 daughter).

Second was a prawn cocktail, Mexican style. This is very reminiscent of my favourite seafood cocktail which  The Goode Company  ( Seafood ) serve in their diner, which looks like an old railway carriage.

Lastly, it was  Grilled Sea Bass with two salsas, one red and one green. It actually reminded me of a Mexican Breakfast dish called Huevos Divorciados ( divorced eggs) one side of the dish is covered with the green salsa and the other red.

Fortunately for me, I have fish, ( thanks again to ISH FISH), and I had sea bass and I have prawns ( large ) from the wonderful HOO HING supermarket.

• For two people as a starter, I used one filet of Sea Bass and 6 shrimp.
• 2 limes squeezed
• one spring onion chopped finely
• 1/2 avocado, cut into small pieces
• 1 red chilli chopped
• 1 tomato cut into small pieces
• pinch of salt.
• handful of coriander chopped

Using a very sharp knife, slice the fish and shrimps into fine slivers, mix with the lime juice and salt, and leave to marinate for about 15 minutes. Then mix all together, and serve.

The Prawn cocktail it is the sauce that is important.

• allow 6-8 large prawns per person, tastier if you cook them yourself
• 1/2 avocado per person cut into chunks
• 1/2 tomato per son cut into small chunks
• handful of chopped coriander
• lime wedges to serve

For the Sauce

• Juice of 2 limes
• 2 crushed cloves garlic
• 1 chopped preferably red onion
• 2 tsp chilli sauce ( eg Tabasco)
• splash of Worcestershire sauce
• 2 tsp chipotle sauce ( Waitrose or specialist stores)
• pinch salt
• 4 tbsp oil ( I used Avocado but Olive can be used)

Mix all of the sauce ingredients together and then add the tomatoes, avocado and coriander. Add the prawns and serve in sundae glasses ( I don’t have those but used wine glasses instead.)

And finally the Fish. It comes from one of the best seafood restaurants in Mexico City. Contramar. One of our favourites. A westerner might think it odd, it is only open, from midday until either 6pm or 8pm on a weekend. But they are always full and on a Sunday, a queue forms well before opening time. A great place to people watch  and Mexican Fashionistas, will be out in force.

The twin salsas are the important thing here.

Red Salsa

• a couple of red chillis ( more if you like)
• 1 tomato
• 1/2 onion
• 2 cloves of garlic
• pinch salt
• 1 tbsp olive oil
• dash of tabasco

Blend all together and put to one side.

Green sauce

• 2 cloves garlic
• handful of coriander
• 3 green/spring onions
• 100 mls olive oil
• pinch salt
• juice of a lime

Blend all together and put to one side.

Grill or pan fry the fish as you would normally but to serve put skin side down, and on one side of the fish, put the green sauce, and on the other the red. Serving on a white plate, makes it the colour of the Mexican flag !!