if at first you don’t ceviche …

Try, try again!  The record heat here in New York is so thoroughly debilitating that I thought it medically necessary to flashback to the weekend before last.  I was overheated, yes, but also enjoying the Pacific breeze in Punta Mita – not to mention eating my body weight in ceviche.

Here’s a shot of the namesake Ceviche Punta Mita by chef Richard Sandoval at Four Seasons’ Ketsi restaurant. A combination of octopus, scallop, shrimp, onion, tomato, jicama and avocado, it’s accompanied by a refreshing shot of Bloody Mary sorbet.

(By the by, New York readers of this site should know of Sandoval, who’s become a leader in the upscale Latin culinary movement.  Born in Mexico City, trained at the CIA, he’s the man behind the restaurant Maya, which introduced the concept of bold and flavorful Modern Mexican to New York City, as well as Pampano.)

And because nothing goes better with ceviche than a big bowl of guac, I’m including a shot of the guacamole made tableside at Ketsi.  It’s mixed and served in a traditional molcajete, a Mexican mortar and pestle made of lava rock.

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