FRESH, DELICIOUS AND EASY TO PREPARE DISHES

Our food and beverage manager Raul Garcia invites us to stay at home with the family and enjoy the preparation of exquisite and exotic “ceviches”.  

CEVICHES TRILOGY

GUAVA AND SQUID CEVICHE

Ingredients

• Squid rings 50 gm
• Red onion 15 gm
• Guava 50 gm
• Green plantain 25 gm
• Green pepper 10 gm
• Coriander 5 gm
• Lemon juice 3 oz
• Ginger ale 1.5 oz
• Salt 0.5 gm
• Black Pepper 2 gm

Preparation

1. Cut the Squid into small pieces
2. Boil in hot water for 4 minutes
3. Cool in ice cold water
4. Cut the plantain in pieces and fry in oil.  Allow to cool
5. Cut the Guava the same as the squid
6. Mix the squid and guava in a bowl with the finely cut coriander, green peppers and onions
7. Marinate with the lemon juice and the ginger ale, add the salt and pepper
8. Chill for an hour before serving
9. Mix together and serve with the fried green plantain

SHRIMP CEVICHE RECIPE

Ingredients

• Small Shrimp 10 gm
• Red Onion 15 gm
• Green plantain 25 gm
• Green pepper 10 gm
• Coriander. 5 gm
• Tomato juice 1 oz
• Orange juice 0.5 oz
• Lemon juice3 oz
• Salt 0.5 gm
• Black Pepper 2 gm

Preparation

1. Cut the plantain in pieces and fry in oil & then allow to cool.
2. Mix the shrimp in a bowl with the finely chopped green peppers, coriander and onions
3. Marinate with the lemon juice, tomato juice and the natural orange juice and add the salt and pepper
4. Cover for 30 minutes until at room temperature
5. Chill for an hour before serving
6. Mix everything together and serve with the fried green plantain

CORVINA CEVICHE RECIPE

Ingredients

• Corvina Filet 100 gm
• White Onion 15 gm
• Green plantain 25 gm
• Green pepper 10 gm
• Coriander 5 gm
• Lemon juice 3 oz
• Gin 1.5 oz
• Salt 0.5 gm
• Black Pepper 2 gm

Preparation

1. Cut the Corvina filet into small pieces
2. Cut the plantain in pieces and fry in oil & allow let to cool
3. Mix the Corvina in a bowl with the finely chopped onion, green peppers & coriander
4. Marinate with the lemon juice and add salt & pepper
5. Cover for 30 minutes until at room temperature 
6. Chill for an hour before serving
7. Mix everything together and serve with the fried green plantain