Award-winning chef Alexis Bostelmann brings his signature flavors to Mexico. As executive corporate chef for Grupo Vidanta Resorts, Bostelmann develops menus for the company’s 3- to 5-star properties across Mexico, including Blue Fish Restaurant at the Grand Luxxe Resort in Nuevo Vallarta. His coastal menus highlight fresh seafood preparations and bold, balanced sauces.
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)
Pat the tuna loin dry and season lightly with salt and pepper. Press the garlic-plum sesame seeds firmly onto the surface so they adhere. Heat the olive and sesame oils in a heavy skillet over high heat until shimmering. Sear the tuna on all sides briefly to create a golden crust while keeping the center rare. Immediately transfer the tuna to an ice bath to stop the cooking, then dry 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 another moderate-heat yellow chili)
1 tablespoon sea salt
Combine all ingredients in a bowl and refrigerate for 1 hour to allow flavors to meld. Blend the mixture until smooth, then strain through a fine sieve. Chill the sauce 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
To plate, slice the tuna thinly, against the grain, sashimi-style. Arrange 4 ounces of sliced tuna on each plate. Top with diced apple and the sliced mint. Pour the yellow chili sauce around the tuna, sprinkle with wasabi sesame seeds, and finish with a light drizzle of white truffle oil. Serve chilled.
Peruvian ceviche Serves 4
20 ounces fresh skinless grouper filet, cut into 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 paste)
8 tablespoons fresh cilantro, chopped (stems removed)
5 ice cubes
Place the diced grouper in a stainless-steel bowl and season with salt and pepper. Add the lime juice, rinsed red onion, aji amarillo and chopped cilantro. Toss gently to coat and let marinate briefly—about 5 minutes—until the fish turns opaque. Add the ice cubes and stir until they melt to keep the ceviche bright and chilled. Adjust seasoning if needed.
Presentation: Serve the ceviche in chilled shallow bowls alongside crackers, tortilla chips, or sweet potato chips for contrast in texture.
Tacos de camarón 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, warmed
6 ounces habanero mayonnaise (recipe follows)
12 sprigs fresh cilantro
4 wedges fresh lime
Season the shrimp with salt and pepper and lightly toss in flour, shaking off excess. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Dip each shrimp into the beer batter, then fry in batches until golden and crisp. Drain on paper towels to remove excess oil.
For the beer batter:
1 cup dark beer (such as Dos Equis or Negra Modelo)
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
Whisk the flour, salt and pepper, then add the beer and stir until smooth. Let the batter rest for about 1 hour to hydrate for a lighter coating.
For the Mexican salsa:
3 ounces diced plum tomatoes
1 ounce diced white onion
1/2 serrano chili, seeded and finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
Salt, to taste
Combine the tomatoes, onion, serrano, cilantro and lime juice. Season with salt and let the salsa sit for 30 minutes so the flavors 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 high-quality mayonnaise
Salt and pepper, to taste
Char the onion and habanero over high heat until blackened for a smoky note. Blend the charred vegetables with garlic, orange juice, lime juice and mayonnaise until smooth. Season to taste and refrigerate until service.
Presentation: Warm three tortillas per plate. Place three fried shrimp on each tortilla, spoon over the Mexican salsa, and garnish with a cilantro sprig. Serve with a side of habanero mayonnaise and a lime wedge for squeezing.