Ceviche Acapulco From Belmond Maroma Resort & Spa


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.

Belmond Maroma Resort & Spa ceviche
Chef Gabriel Kolofon

Ceviche Acapulco-Style

Yields 10 servings

  • 1 Serrano chile, chopped
  • 1/2 cup white onion, chopped
  • Kosher salt to taste
  • 1/2 cup fresh lime juice
  • 2 lbs. shrimp, poached
  • 1/4 cup ground chipotle
  • 1/2 cup orange juice
  • 20 black olives, sliced
  • 20 red cherry tomatoes, cut in thirds
  • 20 yellow cherry tomatoes, cut in thirds
  • 40 orange segments, cut in half
  • 1 bunch fresh cilantro, chopped
  • 1 cup Heinz ketchup
  • 3 1/3 tbsp. olive oil

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!

Pair With Arietta Sauvignon Blanc On the White Keys 2014

Rating: 96

Price: $69.99

Tasting Notes:

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

Hal Oates of Porthos, Andrew Harper's wine concierge, shares his wine pairing for this dish. For personal wine recommendations and seasoned expertise, email Hal and the Porthos team at [email protected].

By Hideaway Report Staff

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