First in a series of eBooks features some of the resorts' most loved exotic and healthy dishes
LOS ANGELES, Sept. 22, 2015 /PRNewswire/ — Vida Vacations luxury resorts introduce the release of its newest cookbook, "Recipes from Paradise: The Flavors of Vida Vacations," a complete source for the tropical inspired dishes served at Vida resorts. The new eBook is available for download for free until September 26th, 2015 and for only $0.99 after, at http://www.amazon.com/gp/product/B015DHLYJ0.
Photo – http://photos.prnewswire.com/prnh/20150922/269290
Photo – http://photos.prnewswire.com/prnh/20150922/269291
Authored by Chef Alexis Bostelmann, the recipe book features culinary classics such as decadent Peking duck, beef tenderloin and roasted beet salad, all with a Latin flair. The book is divided into easy-to-navigate sections, including appetizers, soups and salads, and seafood, and features some of the most beloved dishes from the Vida collection of resorts.
Each recipe included in the book is authored by some of Mexico's most renowned chefs: Cassandra Berreta, Mario Lopez, Concepcion Gonzaga, Jorge Ildefonso, Daniel Hernandez, Neftali Ponce, Francisco Vargas, as well as various other resort chefs. Each photo page offers a glimpse into the visions of the chefs when creating dishes, as well as where and which resort the dish is featured.
An example recipe from the book:
Yellow Ceviche
Ingredients:
For the ceviche and sweet potato crisps:
- 5 ounces (160 g) octopus, cooked
- 5 ounces (160 g) fresh salmon
- 5 ounces (160 g) scallops
- 5 ounces (160 g) grouper
- 2 ounces (50 g) cherry tomatoes, cut in halves
- 2 tablespoons green onion, green part, chopped
- 2 tablespoons red onion, julienned
- 2 tablespoons cilantro sprigs, chopped
- 4 cilantro sprigs, for decoration
- 4 tablespoons sweet potatoes, julienned
- Frying oil
- Salt and pepper to taste
For the sauce:
- 3 1/2 tablespoons yellow aji chili pepper paste
- 1 cup sweet lime juice
- 1 cup lime juice
- 1 tablespoon honey
- 1 garlic clove
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
Ceviche and sweet potato crisps:
Cut salmon, grouper, octopus, and scallops in 1/2-inch (1-cm) cubes. Mix in a bowl with salt and pepper. Reserve and refrigerate. Heat oil and deep-fry julienned sweet potatoes. Strain, remove excess oil with paper towels, and season with salt. Reserve.
Sauce:
In a bowl, mix the yellow aji chili pepper paste, both lime juices, and honey. Add garlic and olive oil. Process in a blender.
To serve:
In a bowl, mix fish, seafood, vegetables, and sauce. Season with salt and pepper and serve.
Top each ceviche with the sweet potato crisps.
Vida Vacations is a world-renowned brand known for giving its members access to some of the finest luxury resorts in Mexico. Plans include future recipe books around different themes. Download the eBook today from Amazon Kindle at: http://www.amazon.com/gp/product/B015DHLYJ0.
About Vida Vacations
Vida Vacations is a luxury destination club that offers access to a collection of the finest resorts, spas and golf courses in the world. Vida Vacations is the gateway to exclusive Vidanta destinations and resorts, including Grand Luxxe, The Grand Bliss, The Grand Mayan, The Bliss and Mayan Palace. Visit us at www.vidavacations.com.
Media Contact: Sara Gardner, Email, 1-888-317-4687 ext. 703