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Wine Pairing Ikal 1150 Chardonnay with Lobster Ceviche

Panache Magazine | October 2008

Executive Chef Bernardo Garcia makes Esencia's Lobster Ceviche and suggests Ikal 1150 Chardonnay from Mendoza, Argentina as a perfect wine pairing.

Wine Pairing

The chef recommends the IKAL 1150 Chardonnay, cultivated and produced in the mountainous region of Mendoza, Argentina. This wine is in deep golden color with enveloping aromas of tropical fruit, citrus hints, and minerals. A nice balance of vanilla and toast inspire complexity and elegance. Initially sweet and concentrated in the mouth, with balance and complexity that flows into a fresh and lasting finish. The perfect companion for this refreshing ceviche.

Ceviche de Langosta - Lobster Ceviche

by Executive Chef Bernardo Garcia

Serves 1

Lobster Ceviche from Esencia's Ceviche Menu .


  • PREP TIME: 15 minutes
  • COOK TIME: 2 to 3 minutes


  • 200g lobster meat
  • 30g purple onion diced
  • 40g tomato diced
  • 15g cilantro chopped
  • 10g jalapeño chili (deflamed) and chopped
  • 25ml clamato juice (clams)
  • 15ml white wine
  • 30g arugula lettuce
  • 30g mango cut in pearls
  • 15ml olive oil extra virgin
  • 10g salt
  • 5g black pepper
  • 30ml lemon juice

Kitchen Tip

The lobster should not be overcooked but sautéed, and immediately removed from the pan and placed in a bowl to cool. For best results and flavors all ingredients should be the freshest possible. And just before serving, the cilantro, to obtain its freshest taste must be diced and blended with the ingredients. To prepare for more than one simply multiply quantities by the amount desired. Finally it all comes down to taste so as you add ingredients and if you prepare more than one serving, taste as you go along! Buen Provecho!

01 Remove lobster meat from shell and cook in the olive oil for 2 minutes. Set aside the shell.

02 When it is almost cooked add the white wine and remove from heat and allow to cool.

03 Add all ingredients into a mixing bowl and gently blend in the lobster, tomato, onion, chili, lemon juice, clamato salt an pepper until obtaining desired taste.

04 Mix the arugula with the mango pearls, add 5ml of olive oil, salt and pepper to taste.

05 Place the arugula and mango already dresses on a plate, then add the prepared ceviche in the lobster shell and to decorate add two bread sticks.

The Chef

Bernardo Garcia is a consummate chef with over 20 years of experience since he started as Sous Chef and then Executive Chef at the Hotel Atitlan, a 100-room resort in Guatemala, his country of birth.

In 2001 he was invited to join the Ikal del Mar team in Mexico's Riviera Maya, as Sous Chef, where he oversaw the daily kitchen operations and was a core participant of the hotel's culinary success.

He was crucial in maintaining the cuisine's high level of quality during the hotel's transition to The Tides Riviera Maya for an additional year.

He became Esencia's Executive Chef in 2007 and is focused on maintaining its top culinary standards, with a special emphasis on the fusion of the regional Yucatecan and Mayan cuisines.

View full article here: http://www.panachemag.com/Food&Wine/Esencia_Sal_Y_Fuego.asp

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