With this recipe, executive chef Gabriel Kolofon of Belmond Maroma Resort & Spa in the Riviera Maya puts a unique spin on a traditional ceviche dish. It all began while he was sitting under a palapa during his first visit to one of Acapulco's famous beaches, admiring the sunset and enjoying this exquisite dish made of fresh fish marinated in lime, cilantro and onion, with a cold beer. When chef Kolofon returned from that vacation, he recreated the dish, adding his own personal touch while keeping the Acapulco style, to remind him of that evening at dusk.
Yields 10 servings
In a clean bowl mix the Serrano chile, white onion, salt and lime juice. Cut the poached shrimp in half and chop (reserve). Add into the first preparation the chipotle, orange juice, black olives, red and yellow cherry tomatoes, orange segments and, finally, the shrimp. Add the ketchup (not all at the same time) and the fresh cilantro. Add salt, lime juice and olive oil to taste. Enjoy!
This is a terrific wine that is bursting at the seams with expressive fruit and nuance. The bouquet offers a rich interplay of orange peel, pineapple, stone fruit and toasted almonds. The palate is ultra-vibrant with layers of honeyed fruit, lemon oil, honeysuckle and vanilla bean. This is a showstopper today and will continue to offer a hedonistic experience for another three to four years.
— Andrew Harper Wine Concierge