This month is all about exploring what’s below our literal horizon: We’ve taken a dip into the sea for March’s shrimp ceviche. A popular dish in the coastal regions of Latin America, this seafood recipe consists of only the freshest finds – and plenty of lemon juice. Topped with mangoes, chili, cilantro and onions, watch how chef Jörg Hofmann frames the refreshing dish designed by Chef Victor Santos.

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EL MEJOR VÍDEO CON DRONE EN FORMENTERA. BLUE SEA SAILING

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The custom horn (with its own air compressor!) is just one of the many upgrades featured throughout this exceptionally well-maintained vessel. Skipjack is ready to go having been recently hauled and serviced for the season. Bow and stern thrusters makes for easy maneuvering with the twin Mercruiser V-8 engines, and the custom stainless grab rail that runs the length of the full canvas enclosure makes going forward to the bow along the side decks safe and secure. Below decks the sheer size of the interior space and natural light is impressive, including the Sellers self declared “sunken living room” which converts into a large double bunk for guests or crew. Complete with built-in vacuum system and security system with camera monitoring, Skipjack is available to view by appointment.

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going out to halloween with our cousins from @SpearItAnimal

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