Baja Sea Bass “Tiradito” Recipe from Las Ventanas al Paraiso

Recipe from Las Ventanas al Paraiso

Baja Sea Bass "Tiradito" from Las Ventanas al Paraiso

Known for its exceptional service, star-studded celebrity clientele and breathtaking beachfront setting, Las Ventanas al Paraiso has achieved a legendary reputation as one of the world’s finest ultra-luxury resorts. The Restaurant at Las Ventanas offers up award-winning cuisine to match the magic of this beautiful resort. A native of France, Excecutive Chef Fabrice Guisset has led the dining experience at Las Ventanas to international acclaim.

Chef Guisset calls his signature cuisine “Baja-Mediterranean,” blending the extraordinary abundance of Los Cabos’ diverse seafood and wonderful local organic produce with the traditional techniques of the Mediterranean.

Influenced by the cuisines of France and Mexico, Chef Guisset is combining the best of both worlds in his innovative cuisine at Las Ventanas. The Chef has also oversees the resort’s other signature dining experiences, including “Cocina del Fuego,” with all menu items at the waterfront Sea Grill prepared on wood-burning grills and a clay oven using the finest olive oils and fresh herbs. The Ceviche, Sushi & Tequila bar fuses Japanese and Mexican traditions to showcase the freshest seafood from the Sea of Cortez and the Pacific Ocean.

Here, Chef Guisset shares one of his wonderful creations:

Baja Sea Bass “Tiradito” Guacamole with  Fresh  Wasabi

Executive Chef Fabrice Guisset of Las Venantas al Paraiso


Ingredients:

  • Sea Bass                   200 grs
  • Red Onion               20 grs
  • Lime Juice               2 oz
  • Avocado                   200 grs
  • Cilantro                    ½ bunch
  • Serrano Pepper      1 pc
  • Wasabi                     2 grs
  • Salt                            to taste

Procedure:

Thinly slice sea bass in strips and arrange on a plate.

Mix chopped red onion with sliced Serrano chili and lime juice, season with salt. Pour the mixture over the sea bass slices and marinate for a few minutes.

Mash avocado, fresh wasabi and chopped cilantro, and season with salt.

Spoon a dollop of the guacamole on each piece of sea bass. Serve with tortilla chips.

Suggested Wine Pairing by Sommelier Alejandro Aviles: Moet & Chandon “Ice Imperial” served in a white wine glass with ice cubes and fresh mint leaves.

More Information about Las Ventanas al Paraiso

About Ercilia

Ercilia shares the latest info about Los Cabos, Mexico travel, ecology, events and fun from CaboVillas.com via our blog, Facebook and Twitter. We specialize in Los Cabos, Mexico travel representing over 100 vacation rentals in Cabo and 50 beachfront resorts. In addition to our outstanding accommodations and villa rentals, we offer an exceptional level of personalized guest service. To start planning your Los Cabos vacation, contact our reservations team at 1-855-745-2226.
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3 Responses to Baja Sea Bass “Tiradito” Recipe from Las Ventanas al Paraiso

  1. Dino Gomez says:

    Las Ventanas has one of the finest culinary in Los Cabos, I’ve had the opportunity to taste first hand many times not only when I’m there shooting photographs at destination weddings but as a guest and the service is unsurpassable.

  2. lalo says:

    the Cebiche/ceviche is a Peruvian signature entree by tradition. Is our trade mark. By no means is a Mexican dish. Mexico prepares a sweeter ceviche that has no point to compare to the original Peruvian. FYI

  3. D'Neane Wilkinson says:

    Nowhere in this recipe does does the chef call this a Mexican recipe; in fact, he
    calls this a “Tiradito” which is the Peruvian name. Ceviche is the Mexican
    version that usually includes fresh tomato. An article on Peruvian Tiradito
    which requires fresh lime juice intrigued me and I often bring key limes to
    a Japanese sushi bar and use the juice on sliced scallops with a drop of soy
    sauce (but no wasabi).

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