MY FAVORITE RECIPE

BAJA, owners Collin Corrigan, Galen Rogers and Pamela Rogers recently debuted El Cruce + 241 along Chula Vista’s historic Third Avenue in October of 2020. The Baja inspired destination is South San Diego County’s first wholly devoted Baja taproom, wine bar and kitchen committed to sourcing auténtico Baja specialties in San Diego’s South County.

The menu showcases its ode to Baja flavors with noteworthy seafood selections including the Ceviche Campechano, fresh oysters, and the signature Ceviche de Pescado—the latter each owner’s favorite dish. The menu was developed by acclaimed Ensenada-based chef Sano Hussong, while Executive Chef Charleen Sandoval helms the kitchen, bringing the thoughtfully curated dishes and flavors to life.

The fact that the ceviche embodies Baja and showcases flavors from Ensenada is why Corrigan so enthusiastically embraces the dish.

“The blend of tomatillo and chile güero give it just enough spice while still keeping the flavors of the seasonal fresh fish that is used,” Corrigan says. “It is a dish where ‘por el centro’ is the best way to enjoy.”

Makes 2 to 4 servings 2 c. largely diced fish loin ½ c. medium diced fresh tomatillo ¾ c. thinly sliced shallot 1 T. minced chile serrano ⅓ c. thinly sliced chile güero ¼ c. rough chopped cilantro (plus extra for garnish) Juice of 1-2 fresh limes Salt and black pepper to taste Soy sauce to taste ⅓ c. charred Tomatillo Salsa (recipe below)

Combine all ingredients thoroughly and scoop desired amount into a serving bowl or dish. Top with extra cilantro for garnish and enjoy with tostadas or chips of choice.

The Tomatillo Salsa: 7 c. husked, washed tomatillos 5 c. white onion 1 c. chile jalapeño 1 avocado 1 bunch cilantro ⅓ c. peeled garlic cloves Salt to taste Juice of 3 limes Grill all of the ingredients except the avocado and cilantro. Once all ingredients are charred, blend and add in remaining ingredients. Taste and adjust as needed.