Caribbean Ceviche
Recipe by Kelvin Valenzuela, executive chef at Marriott Puerto Vallarta Resort & Spa
6 oz. cooked shrimp, chopped chunky
1/2 t curry
1/3 c celery, chopped
1/2 c green apple, chopped
1-2 T Serrano pepper, chopped fine
1 t mayonnaise
1 t mustard
1 t cilantro, chopped fine
1/4 c red onion, chopped fine
1 clove, minced garlic
Salt and pepper
Mix mayonnaise, mustard, and curry in a bowl. Add chopped shrimp, apple, celery,
onion, and pepper. Salt and pepper to taste.
Ceviche Arizona Style
• 1/2 a pound of cod filet, chopped (about 2 cups)
• 2 Roma tomatoes, chopped
• 3 tablespoons of red onion, diced
• 3 tablespoons of fresh cilantro, chopped
• 3 lemons juiced
• 2 limes
• Salt and pepper
• 1 can of mandarin oranges
• 1/4 cup of sliced green onions
• 1/4 cup of sliced poblano chili
• Olive oil
Cut the fish into small chunks and add to a glass or stainless-steel bowl. Add the lemon juice and the juice from the mandarin oranges. Make sure the fish is fully emerged in juice. Cover and refrigerate for at least 4 hours, possibly longer.
Marinating the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If it's done, it will easily flake apart, as if it were cooked. If it's not, keep marinading longer until it's done.
Once "cooked", strain the fish from the juice. Add back to a new bowl.
Juice the 2 limes over the top of the fish. Sprinkle with a little salt and pepper.
Gently toss to combine.
Add the tomato, mandarin oranges, red onion, poblano chili, green onions and cilantro. Toss gently to combine.
Serve with your choice or cracker or chips or use a fork. It's up to you.
Vallarta Fresh at The Westin Resort & Spa, Puerto Vallarta
1 oz. natural simple syrup
1/2 oz. fresh lemon juice
2 pieces of guava, cut in chunks
6 leaves of mint, chopped
4 oz. fresh pineapple juice
Place in a shaker the guava, lemon juice. natural syrup, and mint leaves. Muddle heavily. Add the pineapple juice and shake vigorously. In a mason jar or other glass, pour drink over ice. Garnish the drink with a slice of guava and a mint leaf or two.
