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 7, 2025Shanghai’s New Bund Area Emerges as Global Destination
The New Bund area, in Shanghai’s Qiantan International Business District, is emerging as the city’s fastest growing cultural and business destination. Located within a cluster of shiny new corporate and residential skyscrapers, museums, galleries, cultural centers, and hotels located on the bank of the Huangpu River, The New Bund attracts art and design enthusiasts, financiers and entrepreneurs from across Shanghai, China and the world.
Sponsored Content
United Airlines First to Purchase Sustainable Aviation Fuel for ORD
Chicago O’Hare International Airport will soon receive sustainable aviation fuel, all thanks to United Airlines, which became the first airline to purchase SAF for use at the airport, one of the largest in the United States. Neste, a producer of SAF, will provide up to 1 million gallons of its Neste MY Sustainable Aviation Fuel. The first supply arrived in August.
Press Releases
Feb 7, 2025Join Us to Celebrate the 13th Annual Leisure Lifestyle Awards
Sun, sea and sand beckon! Join us at this year’s Leisure Lifestyle Awards in Miami, Florida. Global Traveler invites you to celebrate the best in travel for the 13th annual Leisure Lifestyle Awards in this vibrant beach city. What better way to sit back and relax than at an event honoring those who have mastered the art of leisure?
Daily
Feb 7, 2025Celebrate Valentine’s Day at The Peninsula Beverly Hills
Spoil your sweetheart this Valentine’s Day at The Peninsula Beverly Hills. This iconic hotel boasts an exciting lineup of special experiences celebrating all things love.
Sponsored Content
Discover the Pristine Beauty of the Sporades Islands
Nestled in the northwest Aegean Sea, the Sporades Islands are a hidden gem of Greece, offering breathtaking natural beauty and unique experiences for every traveler. Comprised of four main islands — Skiathos, Skopelos, Alonissos and Skyros — this island cluster is renowned for its lush pine forests, crystal-clear waters and idyllic beaches.
Daily
Feb 7, 2025London Marriott Hotel County Hall Reveals New Rooms, Suites
With unbeatable views of the River Thames, Big Ben, Houses of Parliament and London Eye, London Marriott Hotel County Hall raises the bar even more with the debut of 35 new guestrooms and suites. From private balconies to interconnecting bedrooms to spacious dining rooms, this upscale hotel brings guests even closer to the splendor and elegance of London.
5 Romantic Hotels for Valentine’s Day in Europe
Daily
Feb 6, 2025eFlyer News
Feb 5, 2025Europe’s First Hell’s Kitchen to Open at The Unexpected Ibiza Hotel
Palladium Hotel Group and Gordon Ramsay Restaurants recently revealed an exclusive partnership to bring a Hell’s Kitchen to the newly launched The Unexpected Ibiza Hotel. The inaugural hotel of luxury brand, The Unexpected Hotels, The Unexpected Ibiza Hotel takes inspiration from Ushuaïa Ibiza Beach Hotel.
Sponsored Content
A Word with Nat Pieper, oneworld CEO
Name: Nat Pieper Title: CEO at oneworld City: Dallas, Texas First job: Stadium vendor
eFlyer Reviews
Feb 5, 2025“MSC World Europa” Review
A ship within a ship. That’s how I’d describe my stay in the Yacht Club on MSC World Europa. This private enclave — a luxury offering becoming more sought-after on cruise lines — includes amenities available only to passengers in this floating oasis. And, as I learned during my voyage, the Yacht Club lends a feeling of exclusivity to the onboard experience.
ShareThis