This is an easy, fun recipe for a quick meal -- fast and healthy, and just 3 steps.
Betty Vázquez and her family own and operate a hotel and restaurant, Bar El Delfín located in San Blas, Riveria Nayarit, Mexico. Betty Vázquez is most recently known as a Judge on Master Chef. She serves as ambassador to Riviera Nayarit. She has studied around the world and uses the flavors from her travel to inspire and prepare decadent recipes. In August, Publishers from Macaron Kid had the pleasure of visiting and experiencing the culinary exquisiteness of Chef Betty at her hotel and restaurant in San Blas.
Check out our profile of her in this month’s Chef Spotlight.
Fish Ceviche with Curry-Mint Mayonnaise Ingredients:
- 4 ounces of fresh fish, cut into slices (I used mahi-mahi, but any fish, as long it is fresh, is good)
- Salt to taste
- 3 Tablespoons of lemon juice
- 5 slices of fresh jalapeño pepper
- 5 slices of red onion
- 1 teaspoon of mint leaves, minced
Curry Mint Mayonnaise Ingredients:
- 3 Tablespoons mayonnaise
- 1 teaspoon curry powder
- 3 Tablespoons of mint leaves, minced
Directions:
- Make a mixture of mayonnaise with curry and mint.
- Arrange a circle of seasoned mayonnaise on a serving plate.
- Slice the fish and arrange it over the circle of the mayonnaise, put on top of the fish a little salt and lemon, and arrange slices of onion, jalapeño pepper, and minced mint.
I chose this recipe because, in my search for the culinary history of San Blas, Mexico, I have found that many of the ingredients used in the Western world originated from China, and since my town was the last port of the Spanish crown and the last port to do this trade, curry was one of the ingredients that were left in my kitchen to remember those brave men who crossed the seas at that times. San Blas for me, it is not only history, it is a big feeling for many people who have passed and left their mark on this small town.
Betty Vazquez, chef
Credit: Carla Danieli
