Everyone's favorite: Another Ceviche Recipe!

Yesterday, Hilton Hotels proudly opened the first hotel in the heart of Mexico City, the Hilton Mexico City Reforma. You can find out more about this great hotel on the official site, but what matters to us, is the amazing variety of flavors that is characteristic of the Mexican Cuisine…. That’s why we put Federico Hanza, the Executive Chef to work on a recipe for us.
One of Mexico’s big favorites is the Ceviche, but as discussed in some previous posts, each country has its own ways of preparing it… And since Federico is Peruvian, we can be sure that he is an expert in the subject!

You'll need:

200g White Fish (sole, sea bass, maigre, or others depending on your location)
100ml green lemon fresh juice
Finely chopped celery
Finely chopped garlic
Finely chopped ginger
Finely chopped parsley
Red Onion
2 “Limo” red chile
Salt, Pepper
One sweet potato
Corn


Procedure:

1. Cut the fish in cubes and add the salt and pepper.
2. In a bowl add the celery, garlic, ginger and parsley. Add as much as you like, but keep the portions of each ingredient equal.
3. Let it marinate for 10 minutes.
4. Serve in a deep plate with the red onion filleted ad a feather, and the chile on top. The corn and the sweet potato on a side.
5. Don’t throw away the juice! In some countries, the “Tiger Milk” (the juice from the ceviche) is a popular appetizer that you can have in a shot glass.


Image source: www.livinginperu.com

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Avocado green sauce

Scenario: You are in a hurry, you are not an expert cook, you have friends coming over for dinner (or even worse…. Your boss!). For all those situations when you need to cause a good impression but you don’t have the resources, Chef Mauricio Lopez, from the Hilton Los Cabos Beach & Golf Resort, has a life-saving sauce, that will go great with any snacks for a healthy, exotic appetizer.

Image Source: http://healthy-delicious.com

You’ll need:

- Avocado

- Serrano Chile

- White Onion

- Garlic

- Green Lemon

- Fresh Cilantro

- Green Tomato without skin

- Water

- Salt

Follow these 3 simple steps:

1. Peel the avocado and put it in the blender.

2. 2. Add all the ingredients and juice from the lemons. (the amount of water and salt is according to your preference).

3. Enjoy it! (with Tortilla, Tostones, Tacos, Bruschettas, stuffed in eggs or sweet chiles… or try any combination you may like, use your creativity!).

Next week we’ll have more Mexican sauces for you… they are the experts!

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Curried Conch

First of all... What is Conch and why is it so important in the Bahamas?


Seafood is the staple of the Bahamian diet. Conch (pronounced "konk") is a large type of ocean mollusk that has firm, white, peach-fringed meat. Fresh, uncooked conch is delicious; the conch meat is scored with a knife, and lime juice and spices are sprinkled over the meat. It can also be deep-fried (called "cracked conch"), steamed, added to soups, salads and stews or made into conch chowder and conch fritters. It is known for its alleged aphrodisiac properties.


Source: http://www.bahamasgateway.com/bahamas_recipes.htm

British Colonial Hilton Nassau is not the exception, in Portofino Restaurant as a main dish or even in Bullion bar as an appetizer, you can always enjoy a good plate of conch in many varieties.

If you have to wait too long before your next holidays, then you can try preparing conch at home, thanks to Chef Kabuti’s recipe:

Servings: 1


5 oz Tenderized Conch
1 oz Red Bell Pepper, medium dice
1 oz Green Bell Pepper, medium dice
½ oz White onion, medium dice
4 oz Linguine Pasta
2 oz Curry Sauce
Salt & Pepper to taste



Method
Saute in oil conch and half of onions until tender. Blanc Peppers and onions, cool and set aside. Add sauce to conch and onions; bring to a boil. Add peppers and onion to mixture and season with salt and pepper to taste.

Source: www.freshfromtheboat.com

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Fried goat cheese over roasted beet Carpaccio

Every Chef has his "signature recipe", that unique dish of his creation that identifies him... Its unique flavor should shout the Chef's name on a blind tasting test.

Today, we are sharing with you Executive Chef Carlos Gomez’s from Hilton Trinidad & Conference Centre signature recipe: “Fried goat cheese over roasted beet Carpaccio”.

This mouth-watering Mediterranean dish is a perfect mixture of the sweet and sometimes salty undertones of the goat cheese with a fresh and sweet taste of a thinly sliced beet Carpaccio, nicely complemented by the acidity brought by the Balsamic vinegar dressing.

Ingredients:

- 2 oz of goat cheese

- Panko bread crumbs

- 1 nice and round beet root

- Baby arugula

- Olive oil and vinegar

Preparation:

1. Take 2 oz of goat cheese and bread it with panko bread crumbs
2. Place the breaded goat cheese in the refrigerator for 30 minutes
3. Take one beet and cover it in aluminum foil
4. Place the foiled beet in the oven at 350 degrees (F) and roasted for 45 minutes.
5. Once the beet is roasted chill it
6. Take the beet, peel it, and slice it into round thin paper slices
7. Place the beet slices in a plate next to each other forming a circle
8. In the centre place some baby arugula tossed with balsamic vinegar and olive oil.
9. Take the goat cheese and fry it in a pan, until it acquires a golden brown color.
10. Place the fried goat cheese in the center of the plate on top of the arugula.

Now you can feel like a renowned Chef too!

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Cocktail Recipes Interactive Video

What would be of food if we didn't have a good drink to enjoy it with?

That's why the bartenders at the Bullion Bar in the British Colonial Hilton Nassau (Bahamas) prepared this interactive video for you, teaching the recipes of the signature drinks at this trendy brand new bahamian bar.






(at the end of the video, you'll find the clickable menu)

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