Try 'LudoBites,' Casa Pulido Dishes

Planning a 'Ludo Bites' party? Try these dishes straight from Chef Ludo Lefebvre's and Casa Pulido's kitchens.

The wait is over: "Ludo Bites America: Redondo Beach" airs Tuesday at 9 p.m. on Sundance Channel. The Ludo Bites America episode, which was filmed at the end of May and beginning of June at in Riviera Village, features celebrity Chef Ludo Lefebvre at the Mexican restaurant. During the episode, sparks fly as and over the way the establishment is run.

If you're planning a viewing party, why not cook up one of the dishes depicted in the episode? We've got the recipe for Lefebvre's dorade ceviche, which is served with cucumber water and purslane. For the less adventurous eaters, we've also got the recipe for Casa Pulido's mushroom quesadilla. Both recipes have been provided by a representative of the Sundance Channel.


  • 6 dorade ceviche
  • 100 milliliters cucumber water
  • 1/2 tablespoon granny smith apple, diced small
  • 1/2 tablespoon celery stalk, diced small
  • 1/2 tablespoon pickled red onion
  • 3 halved blackberries
  • 1 tablespoon milk granita
  • 3 stalks purslane, tops only


  1. Place ceviche into a small bowl and cover with cucumber water.
  2. Spread apples, celery and blackberry halves evenly on top of ceviche.
  3. Place the granita in the middle and top it off with the pickled red onion.
  4. Spread the purslane leaves around evenly. Enjoy!

Dorade Ceviche

  • 1 fresh dorade filet, boned, skinned and bloodline removed
  • 6 limes, juiced
  • 1 teaspoon kosher salt


  1. Place lime juice in a non-reactive bowl with the salt, and stir until salt is dissolved.
  2. Slice dorade on the bias 4mm thick and place into the lime juice marinade. Cover and refrigerate for one and one-half hours.

Cucumber Water

  • 2 cucumbers, juiced with the skin on
  • 2 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum


  1. Place juice in a blender with the salt and vinegar.
  2. As you start the blender, dust the xanthan gum into the blender. Mix until dissolved.
  3. Set aside covered in the refrigerator until ready to use.

Milk Granita

  • 1 liter milk
  • 1 liter heavy cream


  1. Stir milk and cream together with a spatula in a bowl.
  2. Place into a flat 1/2 200 hotel pan and freeze.
  3. Scrape with a fork lengthwise to get shavings of milk.

Pickled Red Onions

  • 1 red onion, julienned thin
  • 1 liter red wine vinegar
  • 250 milliliters water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt


  1. Blanch red onions in lightly salted water for 15 seconds. Shock red onions in ice water. Take out of ice water and set aside to drain on a paper towel.
  2. In a saucepot place vinegar, water, sugar, and salt and bring to a simmer until dry ingredients are melted.
  3. Place onions in a non-reactive bowl with warm pickle juice. Place in the refrigerator not covered until very cold.
  4. When red onions look very pink out of the pickle juice they are thoroughly pickled.


  • 1 13-inch flour tortilla
  • 3/4 cup Monterey Jack & Longhorn-Colby cheese, shredded and mixed
  • 3/4 cup sautéed mushrooms
  • 1/2 cup guacamole

Sautéed Mushrooms

  • 3/4 cup white mushrooms, cleaned and sliced
  • 1 pat unsalted butter
  • salt
  • garlic powder
  • red chile powder


  1. In a medium pan, on high heat, melt the butter until the foam subsides. Toss in the mushrooms and sauté until the butter is absorbed into the mushrooms.
  2. Add a dash of salt, a few dashes of garlic powder and a pinch of red chile powder for heat if so desired. Continue to cook, making sure the mushrooms are softening with all the spices and butter, about a minute or so.
  3. Remove from heat. Add to quesadilla.
  4. Using a heated flat-bottomed grill, Plancha or heavy skillet, heat one flour tortilla. Spread more than half of the shredded cheese on half of the tortilla and top with mushrooms. Add the rest of the cheese and fold the remaining half of unfilled tortilla over the cheese and mushrooms.
  5. When the bottom of the tortilla is lightly brown and the cheese has started to melt, flip quesadilla using a heavy spatula and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Serve with guacamole for topping!


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