Mexico, Grupo Vidanta Resorts, Chef Alexis Bostelmann

Aug 1, 2010
2010 / August 2010

SearedTunaAward-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.

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Feature
Sep 18, 2019

Joint Venture between American Airlines, Qantas Gets Green Light

Three years after an initial rejection, in mid-July the U.S. Department of Transportation approved a joint venture between American Airlines and Qantas Airways.

To New Heights

United Airlines announces a number of new routes.

eFlyer Deals
Sep 18, 2019

New Delhi Package Offers

This New Delhi property offers visitors four options to pass the time.

eFlyer Deals
Sep 18, 2019

Family Get Together in Malaysia

The Hotel Jen Johor Puteri Harbour has excellent offers for families who need to make some quality time on the road.

TAP Air Portugal Adds 15 Flights Each Week From U.S., Canada

TAP Air Portugal is adding 15 new weekly flights from the United States and Canada by summer 2020,  a new record for the carrier of 71 weekly flights between North America and Portugal.

eFlyer Deals
Sep 18, 2019

Get a Short Stay in Marrakech

Guests staying in Marrakech for two nights should take advantage of this offer.

Feature
Sep 18, 2019

Qantas Expands Business Lounge at Singapore Changi

Qantas reopened its Business Lounge inside Singapore’s Changi Airport after a renovation, expansion and addition of a new dining area.

The Island of the Knights

Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.

Daily
Sep 18, 2019

New Loft-Style Villas Coming to Four Seasons Resort Maldives

Starting in November, guests at Four Seasons Resort Maldives at Landaa Giraavaru enjoy new all-pool water villas that offer twice as much outside space as indoor space. The villa expansions bring outdoor space to nearly 2,000 square feet across multiple “zones,” including sun decks, social spots, over-water hammocks, al fresco showers and dining areas. A 40-foot pool extends into the lagoon; nearby, a shaded, ocean-side living and dining pavilion offers unparalleled views.