Tag Archives: ceviche

Mexico Munching: Day 3 and 4

28 May

Day 3

By the third day of my Mexican retreat I was well in the swing of things. Same morning routine as mentioned in Mexican Munching: Day 1 and 2:

Wake up. Light breakfast. Gym. Pool. Lunch.

I great way to start any day I would think.

Day 3’s poolside snacks included a fresh and citrusy ceviche as well as, you guessed it, more guacamole. Clearly I was starting to get experimental with my drinks and ordered a Pay-ay, which provides a melange of various alcohols and fruit juices served in a personified pineapple. So that my Pay-ay friend wasn’t lonely, my cousin ordered a Coco-loco, a similarly decorated drink that infuses its booze with coconut milk and coconut water. Fun and festive, the Pay-ay and Coco-loco are both tasty and entertaining, and even provide a delicious post-drink snack with all the fruity facial features.

Grouper citrus ceviche

Guacamole, salsa, and chips

Coco-loco and Pay-ay

These delights were digested by the Grand Luxxe pool, which is steps away from the beautiful Cancun area Caribbean ocean. The beachfront of this resort is as gorgeous as the rest of the compound, with countless cabanas, huts and chairs to relax on as you take in the surrounding serenity.

Dinner offered a classier alternative to my lounge-chair lunch, as some of the more mature members of our party decided to dine at Tramonto, an upscale Italian restaurant. Appetizers included a spectacular beef carpaccio, accompanied by a wild mushroom salad served in a radicchio cup, as well as a delicate caprese salad, beautifully presented greens salad, and a creamy tomato soup garnished with three adorable crispy mini raviolis.

Greens salad

Caprese salad

Beef carpaccio, with a wild mushroom salad

Tomato soup with crispy ravioli

For my main dish, I enjoyed an impeccably prepared seared tuna with a side of spaghetti that was as equally perfectly presented. Dessert was an interesting, yet exquisite provolone cheesecake with a black cherry coulis that proved to be an ideal ending to this rich and flavourful meal.

Seared tuna with a side of spaghetti

Provolone cheesecake with a black cherry coulis

Day 4

You’d think at this point I would have sprouted gills with all the fish I was eating, but it’s hard to resist when it’s this fresh and prepared in such amazingly varied ways. One of the best fish dishes I sampled during this vacation was a grilled fish taco, with fish so flavourful itself, it really didn’t need much accompaniment. But of course it came with ample amounts of guacamole and beans, that of which I didn’t turn away. Along with my tacos, I enjoyed a tropical melange somewhat reminiscent of the sea itself, with its light blue colour, the result of a mix of rum, blue curacao, pineapple juice, coconut milk and a splash of lime.

Grilled fish tacos

My sea-creature consumption only continued during dinner, at the Asian-style restaurant Gong.  For a starter I had very thinly sliced seared tuna in a mix of manzano chilli pepper sauce, soy sauce, yuzu, truffle oil, green apple, mint and seasame seed with wasabi, and sampled bites from my mom’s black cod, served with asparagus and a hijiki salad.

Sliced seared tuna with manzano chilli pepper sauce, soy sauce, yuzu, truffle oil, green apple, mint and seasame seed

Black cod, served with asparagus and a hijiki salad

I also ordered Kobe beef skewers served with pickled vegetables, and a delicious drink called Island Vibes that mixed together clove and cinnamon infused rum with lime juice, simple syrup and tamarindo, to create a cocktail reminiscent of southern sweet iced-tea.

Kobe beef skewers served with pickled vegetables

Island Vibes cocktail

The sushi at Gong was some of the best I’ve ever tried, especially the beautifully presented ahi tuna cone with thinly sliced avocado.

It’s a good thing my dinner of appetizers was so light, because dessert offered quite I different experience. Never one to turn down something dipped in batter, I decided to go for the deep-fried ice-cream and also had bites of my cousins’ deep fried banana dish, accompanied by the no doubt healthier option of grilled bananas,  as well as a scoop of light, yet rich chocolate mousse.

Deep-fried ice-cream with fresh berries and mint

Deep-fried and grilled bananas with chocolate mousse and vanilla ice-cream

Another couple days of great food and drink – a wonderful warm-up for the feasting that was about to occur on day 5 of my trip.

For more, check out Mexico Munching: Day 1 and 2, and Mexico Munching: Final Highlights

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