Ceviches
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An assortment of special ceviches. Chef Bernardo recommends the Ikal 1150 Chardonnay to accompany these zesty dishes.

CEVICHE ESENCIA 30

Lobster, Sea Scallops and Mexican Bass Marinated in Citrus Juices, Served with Tomatoes and Onions

CEVICHE AGÜE CHILE 20

Shrimp Skewers Marinated in Lemon and Chile Serrano Juices with Cilantro

SHRIMP AND CACTUS CEVICHE 27

Shrimp and Cactus Ceviche dressed with citrus, Cilantro, Chile Serrano Juices, Served with Tomatoes, Avocado, Onions, Cilantro and Grapefruit Wedges

CEVICHE AZTECA 28

Octopus, Mexican Bass, Shrimp and Sea Scallops Marinated in Citrus Juices, Served with Avocado, Orange and Lemon Wedges and Chile Guajillo drizzled with Chili-oil

OCTOPUS CEVICHE 22

Octopus Marinated in Citrus Juices, Served with Red Onions Cilantro and Cherry Tomatoes

CEVICHE DE RÓBALO 29

Mexican Bass Marinated in Citrus and Tequila Served with Tomatoes, Mango, Cilantro and Arugula drizzled with Chili-oil

TUNA CEVICHE 30

Yellow fin Tuna Marinated in Lemon, Grapefruit, Tomatoes, Onions, Cilantro and Roasted garlic

GREEN CEVICHE 22

Local Grouper Marinated in Lime oil and Juice, Served with green Tomato, Avocado, Green Olives, Cilantro and Jalapeño

We would like to know if there is something special we could do for you, The Chef will be pleased to meet your dietary preferences.

 

Esencia is a luxury hotel estate along the Mayan Riviera's best beach just 20 minutes south of Mayakoba, Playa del Carmen and 20 minutes in Mexico.