Ceviche Recipes From Riviera Nayarit’s Top Chefs

Ceviche Recipes From Riviera Nayarit’s Top Chefs


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 riviera-nayarit

CREATE CEVICHE AT HOME WITH RECIPES FROM RIVIERA NAYARIT’S TOP CHEFS

 

Riviera Nayarit, Mexico – September 22, 2016 – Summer may be winding down, but ceviche is always a refreshing and healthy choice. Not surprisingly, some of the most prestigious chefs in Riviera Nayarit’s booming culinary scene have their own special recipes that reflect each of their unique palates and the destination’s fresh and local ingredients. Although ceviche is traditionally eaten at palapas on the beach (with a cold beer in hand), you can also find a variety of styles at top restaurants such as the Four Seasons Resort Punta Mita in Punta Mita, Grand Velas Riviera Nayarit in Nuevo Vallarta and El Delfin at Hotel Garza Canela in San Blas. With the following recipes you’ll be able to recreate this special Mexican dish from the comfort of your kitchen all year long.

  

Octopus Ceviche “Nayarit Style” Recipe 

By Executive Chef Guillermo Gomez, Four Seasons Resort Punta Mita

 

Octopus Ceviche “Nayarit Style” --Image: Four Seasons Resort Punta Mita

Octopus Ceviche “Nayarit Style” –Image: Four Seasons Resort Punta Mita

 

Ingredients (for 4 portions):

  • 2 lb. fresh octopus; clean and rinse well
  • 1 cup Mirepoix (roughly chopped celery, onion and carrot)
  • 3 qt. water
  • ½ bunch parsley
  • 1 bay leaf / serving
  • salt to taste

Method:
Wash the cleaned octopus under cold water and rinse well. Bring water to a boil, add the octopus and simmer, removing the foam from time to time. When all foam is gone, add the mirepoix and bay leaf to the water. Simmer for approximately 1 hour until the octopus is cooked and tender. The octopus must always be submerged in water. Add in additional water, if needed. When cooked, strain and let cool. Cut off the tentacles individually, discarding the rest of the octopus, and set aside.

 

For the ceviche:

  • ½ cup diced red onion
  • ½ cup diced cucumber
  • ½ cup diced tomato, seedless
  • 1 diced serrano chili(seedless if you don’t want it too spicy)
  • juice of 1 lime
  • 2 tbsp. cilantro, chopped
  • 12 corn tostadas or a bag of tortilla chips
  • ½ cup chipotle aioli
  • salt and pepper to taste

Instructions:

Cut the tentacles in small cubes or slices. Mix all ingredients together. Season to taste and serve chilled on crispy corn tostadas or with tortilla chips on the side.

 ***

Fish Ceviche with Tequila Recipe

By Chef Betty Vázquez, El Delfin Restaurant, Hotel Garza Canela

 

Fish Ceviche with Tequila Recipe - Image: El Delfin Restaurant, Hotel Garza Canela

Fish Ceviche with Tequila Recipe – Image: El Delfin Restaurant, Hotel Garza Canela

 

Ingredients:

  • 4oz of fish filet cut in small cubes
  • 3 tablespoons of minced red onion
  • 1 pinch of dried oregano
  • 2 tablespoons of chopped parsley
  • ½ tablespoon of sliced Chile serrano
  • Sea salt to taste
  • 1 tablespoon of lime juice
  • 1 tablespoon of White tequila
  • Orange segments for plating and a spring of parsley

 

Method:

Place all ingredients in a bowl, let marinated for 5 minutes and serve. This particular ceviche does not have to stand and cook, only very little time is needed for marinating.

***

Ceviche Recipe

By Chef Alejandro Goche, Azul Restaurant, Grand Velas Riviera Nayarit

 

Ceviche Recipe - Image: Grand Velas Riviera Nayarit

Ceviche Recipe – Image: Grand Velas Riviera Nayarit

 

Ingredients (for 4 servings):

  • 1 lb. ground Mahi Mahi
  • ¾ cup grated carrot
  • ½ cup chopped cilantro
  • ¾ cup chopped tomato
  • ½ cup chopped onion
  • 1 cup lemon juice
  • Salt

 

For the garnish:

  • Avocado
  • Alfalfa
  • Sprouts
  • Endive
  • Lemon slices

 

Method:

Cook the Mahi Mahi in salted water, remove from heat, drain water and cool. Mix the cooled fish with tomato, carrot, onion, cilantro, and lemon juice – add salt to taste. Garnish with avocado, alfalfa sprouts, endive, lemon slices and serve.

 

For more information on Riviera Nayarit, please visit www.rivieranayarit.com.

 

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About Riviera Nayarit           
A destination in Mexico flourishing at the intersection of luxury and nature, Riviera Nayarit, stretches along 192 miles of pristine Pacific coastline framed by the majestic Sierra Madre Mountains. Just ten minutes north of the Gustavo Díaz Ordaz International Airport (PVR), this region within the State of Nayarit includes the resort town of Nuevo Vallarta, the historic village of San Blas, exclusive celebrity hideout Punta Mita, “boho-chic” surfing haven Sayulita, picturesque fishing villages, miles of serene beaches and the spectacular Banderas Bay. Riviera Nayarit dazzles guests from all over the globe with activities such as: PGA golf courses, luxury spas, whale watching, turtle releases, zip lining, surfing, bird watching, international cuisine and artwork from the native Huichol tribe. The region attracts and satiates vacationers of all tastes and budgets with its wide range of accommodations including chic luxury resorts, eco-tourism boutique hotels and quaint B&B inns.

Riviera Nayarit is recognized as a “Virtuoso Preferred Destination.” In 2016, Riviera Nayarit was awarded Gold for “Best Luxury Destination: Mexico” in the 2016 Travvy Awards, which recognizes entities with the highest standards of excellence in the tourism industry. Showcasing the high caliber of Riviera Nayarit’s accommodations and restaurants, the destination has been home to a total of four AAA Five Diamond hotels, one AAA Five Diamond restaurant, five AAA Four Diamond restaurants, 11 AAA Four Diamond hotels, 13 AAA Three Diamond hotels and 26 AAA Three Diamond restaurants. Riviera Nayarit also won one Gold and two Silver awards at the 2016 HSMAI Adrian Awards for outstanding press coverage. For more information, visit www.RivieraNayarit.com or follow Riviera Nayarit’s Social Media FacebookFan Page, @riv_nayarit and Instagram @riviera_nayarit.

Having been fortunate enough to visit Four Seasons Resort Punta Mita and Grand Velas Riviera Nayarit, both properties exceed expectations and I highly recommend the experience if you are looking for a luxury experience. 

Thanks goes to Phillip Novoa and Alexandra Piscitelli of Finn Partners for providing this information.

 

MDH-7

Member: International Food Wine & Travel Writers Association (IFWTWA)

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