Signature Chef José Meza Arroyave blends traditional and contemporary Mexican flare, using local, market fresh ingredients, to create a culinary couture unique to The St. Regis Punta Mita Resort. Chef Meza focuses on quality cuisine presented with simple sophistication. Enjoy this Green Ceviche Pozole recipe, courtesy of Chef Meza and his culinary team at Carolina Restaurant, The St. Regis Punta Mita Luxury Resort, Mexico.
INGREDIENTS
- .500 Kg Green tomatoes
- .250 Kg Onion
- .050 Kg Serrano Chile
- 3 units Maize
- 1 flank Bass Fish
- .150 L Lime juice
- .015 Kg Oregano
- Salt to taste
- 3 slices Avocado
- 3 slices Radish
- 3 slices Fish Chicharrón
- 1 handful Cilantro
DIRECTIONS
- Cold Pozole Base Add green tomatoes, onion, serrano chile, cilantro and lime juice in a stone mortar or conventional blender, season with salt and pepper to taste. The color should be one even shade of green. Strain well. Refrigerate and serve cold when ready
- Fish Seasoning Boil white corn in a pot with a dash of salt until consistency is al dente, the strain. Once cold, blend with lime juice and season with salt and pepper. Let rest then strain the excess liquid.
- Garnish Cut thin slices of radish, avocado, baby onion and cilantro
TO ASSEMBLE
- Season the fish with lime juice, maize purée, powdered oregano, salt and pepper.
- Neatly place the fish flank on the plate and garnish with radish, avocado, fish chicharrón, sliced onion, serrano and cilantro leaf.
- Top with cold green pozole juice.
Learn more about Chef José Meza Arroyave on his Chef’s Roll profile here.
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