Last updated on May 13th, 2020
When travelling I make it a goal of mine to try to eat as much local food as possible. What better way to get to know a place than to try the food? I was happy to eat as much fresh Mexican food as possible, and when given the chance to learn to make some myself, I couldn’t pass that up! Taking a cooking class in Puerto Vallarta was the perfect introduction to the local cuisine. Not only was the food so fresh, it tasted better than I could have hoped for!
One of the benefits to staying at the Marriott in Puerto Vallarta is that upon check in and paying the resort fee, you are given a page with some coupons on it. One of the coupons was a free cooking class for two.
To be able to take the cooking class you must sign up the morning beforehand with concierge. Here they will ask you if you have any dietary restrictions. As a vegetarian, I was glad they asked. I didn’t want my being vegetarian to hinder any recipe being made. But they assured me it was more than fine.
There are several different food options that can be made during the class. The day we went we made ceviche!
When we arrived at the hotel Ceviche bar for our cooking class, we were brought down to a table with views of the pool area and the ocean. With such a sunny day, our view was beyond stunning.
And as we were just going into high season, there were only two other people in our class – a very friendly mother and son.
The chef teaching us is one of the executive chefs at the Marriott, and he was so nice and happy to answer any questions any of us had. We all could tell how much he loved his job (seriously, we tried so hard to tip him but he would not accept, and said he loved having any opportunity to cook and show others his work).
He explained each ingredient to us and how they added to the dish, while also telling us about how each ingredient is used in everyday Mexican cooking.
Since mine was vegetarian he made mine first. The only difference between mine and the non-vegetarian ceviche is that mine did not have any shrimp in it. And I also added extra chili oil to the top of mine. That oil was incredible. If I could package up a bottle of that chili oil and bring it home with me, I would have!
Before we left he gave us each a recipe card so that we could try to recreate the dish on our own. Since our ceviche was so delicious I decided to share the recipe with you, so that way everyone has the opportunity to make this!
- 6 oz Cooked shrimp (If using shrimp)
- 1/2 tsp curry powder
- 1 oz corn grains
- 1/2 chopped up celery stalk
- 1/2 green apple (Chopped into small cubes)
- 1/2 serrano pepper (diced)
- 1 tbsp mayo
- 1 tsp mustard
- 1 tsp chopped cilantro
- 1/2 chopped red onion
- 1/2 cup banana chips
- 1 tsp chili oil
- 1 clove chopped garlic
- salt and pepper to taste
- 1 Tostada
- You can add broccoli if you wish, which is what the chef did for my veggie option.
1. Mix the cooked shrimp with mayo, mustard, and curry in a bowl
2. Add green apple, celery, corn grains, cilantro, garlic, red onion, and serrano pepper
3. Season with salt and pepper to taste
4. Decorate by putting ceviche on top of a tostada, and add pieces of banana chips and chili oil on top
If you try this recipe please let me know! We haven’t attempted to make this on our own yet, but come summer time I cannot wait to make some. Taking a cooking class in Puerto Vallarta was the perfect introduction to the local cuisine. All I had known about ceviche beforehand was raw fish, so this was an eye opener!
Want to read more about the Marriott? I wrote a hotel review!
Concerned about safety in Puerto Vallarta? I have a post all about safety tips.
Or if fun facts is what you’re after, I have 6 fun facts right here!
Thanks Scott for the photos!