A Taste of Mexico: Placido Domingo's Favorite Recipes

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After performing in opera houses around the world, Plácido Domingo likes to savor the cuisine of his adopted country, Mexico. Here are two of Domingo’s favorite recipes—Lobster Tacos and Tuna Ceviche—from Pampano, Mexican seafood restaurants in New York and Mexico City that he co-owns with chef Richard Sandoval. Now you, too, can eat like a world-renowned tenor!

Recipes courtesy of Pampano and Modern Mexican Restaurants.

LOBSTER TACOS
A sumptuous mix of lobster, black bean puree, avocado, chile de árbol salsa, and cilantro. Serves 4.

Tacos
4 flour tortillas, cut with 4-inch round cookie cutter
1 lobster, steamed, shell off
1 tablespoon butter
4 tablespoons black bean puree* (see recipe below)
4 slices avocado
4 teaspoons chile de árbol sauce* (see recipe below)
Chopped cilantro to garnish

Roughly chop the lobster, then warm in a pan with a little butter; season with salt. Heat the tortillas in a skillet or on a griddle. Place 1-2 teaspoons black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de árbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro, and serve.

*Black Bean Puree
½ cup dry black beans
1½ cups water
¼ small onion
Salt to taste

Cook black beans and onion in water until tender; add salt. Puree until smooth.

*Chile de Árbol Sauce
1 chile de árbol, dry
¼ small onion
1 clove garlic
1 tablespoon tomato paste
1 cup heavy cream
Salt to taste
Cilantro to taste

Lightly sauté the chile, onion, garlic, and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.

TUNA CEVICHE
A zesty concoction featuring tuna, tomatillo-chile poblano broth, and mango.
Serves 4.

Tomatillo Poblano Broth
2 fresh poblano chiles
3 fresh tomatillos
½ cup freshly squeezed lemon juice
½ tablespoon honey
1 pinch salt
1 pinch white pepper

Core and seed the poblano chiles. Cut into chunks. Remove all the papery husks from the tomatillos. Rinse the tomatillos well to remove any stickiness. Cut in half, or quarters if large.

Blend the chiles and tomatillo, working in batches if necessary. Then puree through a medium sieve placed over a large, non-reactive (stainless steel, glass, ceramic) bowl, pressing on the solids with a rubber spatula to release the liquid. Discard the solids. Add the lemon and honey, then season with salt and pepper.

Tuna
12 ounces fresh tuna steak
½ cup diced mango
¼ cup diced red onion
2 tablespoons chopped cilantro

Remove any skin or small bones from the tuna. Cut into ¼-inch cubes. Add the tuna, mango, and onion to the tomatillo broth.

Garnish
4 corn tortilla chips
4 mango wedges

To serve
Divide the ceviche mixture among eight martini glasses or shallow bowls. If desired, garnish each with a mango wedge and corn tortilla chips.