Diablo's Cantina


This citrus-infused dish at Diablo’s Cantina will transport you to summertime bliss.

Diablo’s Cantina has returned to the Strip. The streetside Mexican eatery was more of a pedestrian party spot when it lived at the former Monte Carlo, but now it’s a very different kind of restaurant at Luxor.

At the helm in this kitchen is veteran Vegas chef Saul Ortiz, a native of Mexico City known for crafting authentic cuisine with fresh ingredients and bold, sometimes spicy flavors. If you need a bright bite to get you through the rest of this chilly, windy winter in the desert, try making his simple shrimp ceviche at home.

Shrimp Aguachile Ceviche


6 ounces raw shrimp, peeled and deveined

1½ cups orange juice

1 cucumber, peeled, plus ¼ cucumber, diced

2 cups lime juice

1 tspn. red onion, diced

1 tbsp. cilantro, chopped

1 Fresno pepper, sliced thin

6 orange segments

1 Serrano pepper

1 pinch oregano

1 pinch Tajin

1. Put shrimp and one cup lime juice in a bowl and refrigerate for six hours or until shrimp turns white.

2. Put 1 cucumber, remaining lime juice, orange juice, oregano, cilantro and Serrano pepper in a blender or food processor and blend until smooth. Strain and discard flesh.

3. In a shallow bowl, mix shrimp and broth, red onion, orange segments, Fresno pepper and diced cucumber. Sprinkle with Tajin mix and serve cold with crisp tortilla chips.

Diablo’s Cantina at Luxor (3900 Las Vegas Blvd. South, 702-262-5225) is open for lunch and dinner daily from 11 a.m.-11 p.m.

Source link