Introducing Cevicheros at Azul Blue
Some Like It Raw - Ceviche Made Personal at Azul Blue Hotel + Spa
NOVEMBER 2, 2006. A crew of talented Cevicheros (expert ceviche chefs) prepare fish in frozen bowls on mobile, granite stations. It's lunchtime at View, the open-air restaurant at the new Azul Blue Hotel + Spa. Instead of heat, ceviche is 'cooked' in citric juices, which have the same effect as heat on seafood proteins, so it tastes less like sashimi and more like a cooked dish.
Hotel guests choose from fresh seafood caught a few miles offshore each morning, and personalize their ceviche with a variety of local vegetables, tropical fruits, herbs and chilies. The made-to-order ceviche is prepared tableside, prompting interaction between guests and Cevicheros. And because the Azul Blue room rate (from $720 to $1300 per night, per couple) is Gourmet Inclusive, guests are more inclined to experiment with new flavors and entrees.
'Azul Blue is the only restaurant in the Riviera Maya-and possibly Mexico-to bring the ceviche experience out of the kitchen and straight to your table,' said Jeroen Hanlo, Vice President for Food and Beverage for Azul Blue and Karisma Hotels. 'Our guests really respond to the Cevicheros-some are even inspired to take one of our complimentary gourmet cooking classes.'
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