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
Feb 2, 20233 Reasons Westin Grand Cayman Seven Mile Beach Resort & Spa Should Be on Your Wellness Bucket List
The Global Wellness Institute predicts wellness travel will continue to rise as more travelers seek destinations with a focus on recharging and resetting. Treat yourself to a wellness retreat at Westin Grand Cayman Seven Mile Beach Resort & Spa. Here are three reasons why it should be at the top of your travel list:
Sponsored Content
Hit the High Notes in Nashville
Nashville’s once-modest skyline continues to evolve as its luxury market grows. Lavish hotel properties are added to the landscape while acclaimed chefs stake claim in the robust culinary scene and premier cultural offerings round out the city’s repertoire.
Daily
Feb 2, 2023Grand Hotel des Bains Kempinski Celebrates 20th Anniversary, Unveils New Features
This winter season sees a major milestone in the history of Grand Hotel des Bains Kempinski in St. Moritz as the hotel celebrates its 20th birthday. To celebrate those two decades, the hotel invites international guests and locals in St Moritz to experience its freshly renovated lobby as well as a brand-new lobby bar redesigned in a contemporary style.
January/February 2023
Feb 2, 2023Explore the Many Faces of Ever-Evolving Manila
© DNDAVIS | DREAMSTIME.COM
Sponsored Content
75 Years Connecting the Americas
Copa Airlines is celebrating its 75th anniversary by showcasing a Boeing 737-800 NG in an aircraft livery that harkened back to the airline’s look in the 1990s. During that time, Copa Airlines launched an expansion of their network to become the Hub of the Americas®, changing the way to travel to and connect in our Continent.
Daily
Feb 1, 2023Valentine’s Day Offerings from Rocco Forte Hotels
Rocco Forte Hotels offers travelers romantic options across its properties for Valentine’s Day.
Accor Introduces Handwritten Collection
eFlyer News
Feb 1, 2023Hilton Motif Seattle Opens
eFlyer News
Feb 1, 2023eFlyer Deals
Feb 1, 2023Warm Up this Winter with Omni Hotels & Resorts
With winter showing no signs of slowing any time soon, several Omni Hotels & Resorts properties across the country invite guests to book the Winter Warm Up offer for a cozy getaway with family, friends or that special someone.
Sponsored Content
Exclusive Savings: Cruise Along the Danube River with Global Traveler
Exclusive Sailing with Global Traveler
eFlyer Deals
Feb 1, 2023AmaWaterways Extends Free Land Offer on Select 2023 Europe, Egypt River Cruises
Luxury river cruise line AmaWaterways extends its complimentary pre- or post-cruise land offer as add-ons to select Europe and Egypt cruises for groups and individual travelers in 2023. The offer is also available exclusively for groups in 2024. Now, the cruise line extends the offer for new reservations made through March 31, 2023, on select 2023 departures.
ShareThis