Award-winning chef Alexis Bostelmann is bringing his own brand of heat to Mexico. The executive corporate chef for Grupo Vidanta Resorts, Bostelmann oversees menu development for the company’s myriad 3- to 5-star resort properties in Mexico including Blue Fish Restaurant at Grupo Vidanta’s Grand Luxxe Resort in Nuevo Vallarta, where offerings include seven kinds of ceviche.
Seared tuna in yellow chili sauce Serves 4
For the fish:
1 pound fresh bluefin tuna loin, sashimi quality
6 tablespoons garlic-plum sesame seeds
Salt and pepper, to taste
3 tablespoons olive oil
1 tablespoon sesame oil
12 ounces yellow chili sauce (recipe follows)
Season the tuna loin with salt and pepper. Sprinkle the sesame seeds to coat the tuna; press the seeds into the loin so they stick. Heat the olive oil and the sesame oil in a hot pan until it begins to smoke. Sear all sides of the tuna in the hot oil. Place the seared tuna in ice water to stop the cooking process. Remove the tuna from the water and dry it with paper towels.
For the yellow chili sauce:
4 ounces yuzu juice
4 ounces lemon juice
1⁄2 yellow bell pepper, seeds and pith removed
1 manzano chili (or other moderate-heat yellow chili)
1 tablespoon sea salt
Place ingredients in a bowl. Refrigerate for 1 hour. Transfer mixture to a blender and blend until smooth. Strain through a sieve. Chill until ready to serve.
For plating:
4 ounces Granny Smith apple, peeled and finely diced
28 fresh mint leaves, finely sliced
1 tablespoon wasabi sesame seeds
1 tablespoon white truffle oil
Presentation: Thinly slice the tuna (sashimi-style) against the grain. Place 4 ounces of sliced tuna on each of 4 plates. Place the diced apple and sliced mint leaves on top of the tuna slices. Pour the yellow chili sauce around the plated tuna. Sprinkle with sesame seeds. Drizzle with white truffle oil. Serve cold.
Peruvian ceviche Serves 4
20 ounces fresh skinless grouper filet cut into 1⁄2-inch by 1⁄2-inch cubes
Salt and pepper, to taste
15 ounces fresh lime juice, strained
12 tablespoons red onion, thinly sliced, rinsed in cold water and drained
3 tablespoons aji amarillo (Peruvian yellow chili, available in Latin American specialty shops)
8 tablespoons fresh cilantro, chopped with stems removed
5 ice cubes
Place diced grouper in a stainless steel mixing bowl. Season with salt and pepper; mix well. Add the lime juice, sliced red onion, aji amarillo and cilantro. Mix well. Marinate for 5 minutes. Add the ice cubes and mix until they dissolve.
Presentation: Serve in a chilled shallow bowl with crackers, tortilla chips or sweet potato chips.
Tacos de camerón solidaridad Serves 4
36 small shrimp (U41–50), peeled and deveined
Salt and pepper, to taste
4 ounces all-purpose flour
15 ounces beer batter (recipe follows)
Vegetable oil for deep frying
4 ounces Mexican salsa (recipe follows)
12 soft corn tortillas, heated
6 ounces habanero mayonnaise (recipe follows)
12 sprigs fresh cilantro
4 wedges fresh lime
Season the shrimp with salt and pepper. Coat the shrimp with flour. Shake off excess flour. Pre-heat oil in a deep fryer to 350 degrees. Coat each shrimp in beer batter and fry until golden brown. Place fried shrimp on a paper towel to absorb excess oil.
For the beer batter:
1 cup dark beer (Dos Equis, Negra Modelo or Bohemia Dark)
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
Sift flour into a bowl. Whisk in the beer until you have a smooth batter. Season with salt and pepper. Let mix stand for 1 hour.
For the Mexican salsa:
3 ounces diced plum tomatoes
1 ounce diced white onion
1⁄2 serrano chili, seeded and chopped
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
Salt, to taste
Place tomatoes, onion, serrano chili, cilantro and lime juice in a bowl. Season with salt. Mix well. Let sit for 30 minutes to allow flavor to develop.
For the habanero mayonnaise:
1 small fresh habanero chili, stem removed
1 ounce white onion
1 garlic clove
1 ounce orange juice
1 ounce lime juice
5 ounces gourmet-quality mayonnaise
Salt and pepper, to taste
Char the onion and habanero chili in a very hot pan until black. Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste. Refrigerate until ready to serve.
Presentation: Place 3 warm tortillas on each plate. Top each tortilla with 3 shrimp. Sprinkle with Mexican salsa and garnish each tortilla with a sprig of fresh cilantro. Serve with habanero mayonnaise and a wedge of fresh lime.
Read This Next
All Reads on This Topic
Read Them All
Introducing
FX Excursions
FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.
#globility
Insta FeedDaily
Mar 5, 20213 Recipes for Lent from New Orleans’ Top Chefs
The Lenten season continues through April 3. This year, New Orleans’ top chefs share some Lent-friendly recipes for at-home dining.
Sponsored Content
What To Expect When Flying: oneworld Debuts Information Portal
Though air travel slowed as airports temporarily closed and borders shuttered to stifle the spread of coronavirus, the airline industry — led by oneworld alliance member airlines — enacted enhanced protective measures to reduce risk and protect passengers.
January/February 2021
Mar 5, 2021Indulge in the Seductive Splendor Bora Bora
I had just taken off my sandals, stepping onto the white-sand beach for a late-morning walk to a secluded spot I heard about from a front desk clerk, when I glanced down and saw the time on my phone. It had just turned 11 a.m., which meant it was only 7 am back home, the perfect time to call and say good morning to by husband before he left for work. Not quite ready to head back to my room, I decided I’d test the WiFi signal and made the call as I continued walking toward the shoreline.
January/February 2021
Mar 4, 2021Set Your Sights on San Antonio’s Art, Culture and Green Spaces
San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.
Daily
Mar 4, 2021SoJo Spa Club: Tranquility with an Urban View
When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.
Mondrian Doha Review
eFlyer Reviews
Mar 3, 2021Gaylord Hotels Announces Spring Specials
eFlyer Deals
Mar 3, 2021eFlyer Deals
Mar 3, 2021Mackinac Island’s Grand Hotel’s Reopening Offers
Dance the night away with Grand Hotel’s Ballroom Dance offer, available May 16–18. Dancers of all skill levels will experience a diverse range of ballroom dance styles, alongside daily breakfast and dinner, a welcome reception and complimentary golf green fees.
Sponsored Content
Peace of Mind
IHG® Business Edge provides small- to midsized enterprises with benefits and confidence to navigate the evolving business travel environment.
eFlyer Lead
Mar 3, 20214 Travel Experiences for Women’s History Month
March marks Women’s History Month, and there are a number of ways to celebrate through travel. Here are just a few ideas to honor women in history.
ShareThis