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
- 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
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.
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