Fresh and flavorful ceviche is one of our specialties here at NIZUC. And each chef has his own unique take on it. To learn more about how NIZUC approaches this delicious dish, we had a conversation with Vincent Wallez (NIZUC Resort & Spa Executive Chef), Luis Miguel Flores (Chef at Ni Restaurant), Bladimir Garcia (Chef at Ramona), and Antonio Ramirez (Chef at La Punta Grill).
Q: Why does NIZUC offer so many varieties of ceviche?
A: Because it’s the perfect dish for a beach setting! Here in Quintana Roo, the Mexican state where Cancun is located, we have so many authentic seafood dishes. So at NIZUC, we try to feature those, as well as some that include the Peruvian culinary traditions.
Q: Is there a standard ceviche in Mexico?
A: Yes, it’s a very simple interpretation. The fresh seafood is marinated with lime juice and salt. Then, we add chopped onions and tomatoes to it. It’s very common in the Yucatan Peninsula.
Q: How do the ceviches at NIZUC differ from the standard dishes?
A: The high quality of the ingredients and the magic touch. All of our ceviches are made with the freshest seafood and the best ingredients. Then, each chef gives his own magic touch to his recipe.
Q: Is there a secret ingredient in each ceviche?
A: Of course! For example, in the La Punta ceviche, there is a mix of Grand Marnier liquer and fresh citrus.
Q: What are the most important ingredients of a ceviche?
A: Lime juice is the basic ingredient for this recipe. Also, you need chopped onions. Then, you can add a protein, like fish, octopus, shrimp, snail, or lobster. Last, you must add garlic and salt.
Q: What makes a ceviche hot or mild?
A: It’s the type of chili added to it and of course the quantity. At NIZUC, it’s common to find habanero, serrano and chipotle. Don’t miss them!
Q: How long does a ceviche have to sit before it’s ready to eat?
A: At least 2 hours
Q: Are the ceviches at NIZUC inspired from other countries?
A: Ceviches found on the menus at La Punta, Ramona, or at the beach and pool are regionally inspired. They have fresh ingredients native to this area, like fruits, vegetables, and the local chef’s specialty.
At Ni, our Peruvian restaurant, the ceviches were invented on the Pacific Coast, so their ingredients are centered on their traditions and culture.
