Food & Drinks
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Sea Breeze Cooking Class

While most of us are happy doing a lot of nothing on vacation, there’s always time to learn something new during your visit to Villa del Palmar Cancun. Did you know that Club Caribe members can learn how to make a typical Mayan ceviche in a special cooking class by the beach?

Imagine learning how to prepare a Mayan ceviche as the sea laps on the sand in the distance and a fresh breeze keeps you cool from the sun’s heat. The cooking class takes place on the beachfront decking just beneath La Casona Restaurant as our Chef demonstrates how to prepare his grandmother’s recipe for Mayan ceviche, taking any questions you might have.  

For those of you not familiar with ceviche, it is a dish whose main ingredient is raw fish “cooked” in lemon or lime juice (in this case, lime), mixed with other fresh ingredients and condiments. Ceviche is traditionally found as a delicacy along Mexico’s coastline as well as in other south and Central American countries. Most regions will boast their own special ceviche recipe, all differing in flavors and ingredients; but what all good ceviche must have is the freshest fish you can find – if it was caught that morning, all the better!  

During the cooking class, the Chef will be joined by members of the activities team to help guide you through the process of making a typical Mayan ceviche. You will be shown how to prepare each of the ingredients and some top tips. After the chef has performed his magic, you can sample the ceviche with some tortilla chips

This activity is free for all Club Caribe members and does not require an all inclusive meal plan purchase.


Mayan Ceviche Recipe


  • – 2 Grouper or fish of your choice (marinated for 4 hrs in lime juice)
  • – 1 Red Onion (Marinated for 30 mins in lime or lemon juice)
  • – 1 Xcatic chilis (can substitute with yellow wax or guero pepper)
  • – Dried oregano
  • – Dried chaya
  • – 2 Mangos (or pineapple)
  • – Ground black pepper
  • – Salt


  1. Cut the fish into cubes.
  2. Place fish in a stainless steel bowl with plenty of lime juice and let marinate for 4 hours.
  3. Cut the onion into thin strips and marinate in lime juice for 30 minutes.
  4. Roast or grill the mango and then cut into cubes.
  5. Remove the seeds of the xcatic chilis before you roast or grill them and then cut into small pieces.
  6. When you have all the ingredients ready, add everything into the stainless steel bowl with the fish.
  7. Add salt, pepper, dried oregano and chaya to taste.
  8. Mix everything together and … VOILA!

Serve with tortilla chips or tostadas.