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Cooking like a Chef at Home with Chef Pato Pérsico! – Fresh Shrimp and Coconut Cream Ceviche


Missing all those dishes from your favorite restaurants in Punta Mita region? If you are far away from your Punta Mita home and would like to bring a little bit of paradise to you; or if you are looking to hone your culinary skills, please join us in this article series where we’ll feature exquisite recipes from local chefs that will share their best-kept kitchen secrets to guide us on the preparation of amazing dishes…

Let’s begin!

In this article…

Punta Mita‘s Chef Pato Pérsico will show us how to prepare a Fresh Shrimp and Coconut Cream Ceviche in a Punta Mita style!

Ingredients (4 pax)

  • Shrimp: 400 gr
  • Red onion: 120 gr
  • Green bell pepper: 120 gr
  • Jalapeño pepper: 40 gr
  • Cambray onion (gren steem): 80 gr
  • Tomato: 120 gr
  • Lemon Juice
  • Yellow lemon zest
  • Coconut cream: 160 ml
  • Salt
  • Pepper


About Chef Pato Pérsico

Originally from Argentina, “Pato” began his passion for cooking in 1992 when he joined the Las Leñas Ski Resort’s Due Restaurant in the city of Mendoza. From that moment forward, his great love for gastronomy arose until the development of his characteristic stamp- a passion based on regional products of local origin, combined with a palate of complex flavors. He has acquired this talent throughout his different trips over 25 years of experience in the kitchen. He has worked in renowned restaurants in France, Italy and more recently in his own restaurant, LatitudN in Palma de Mallorca, Spain. Herbs, flowers, local produce and flavored oils are the basic ingredients used to prepare each of his exquisite dishes. Currently, in Punta Mita, this chef is behind the creation of the notoriously Mediterranean menu offered at Kupuri Restaurant. He is also the Executive Chef of Punta Mita Beach Clubs.

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