Ever wonder how you could possibly re-create the best guacamole you had in Real del Mar, Mexico? Or what goes into the Low Country Crawfish Boil you had in Sea Island, GA? From three of our top destinations, come three of their top recipes you can bring back to your own table post-vacation. 

Peninsula Papagayo, Costa Rica

Seabass Ceviche

At Peninsula Papagayo’s Poro Poro Restaurant, Executive Chef Nicolas Devenelle’s cuisine anchors pura vida at this ER flagship. Always fresh, and always full of Costa Rican flavor, his seabass ceviche is a must. “At Poro Poro, we love serving this ceviche inside a plantain ring or with some green plantain chips,” says Chef Devenelle.

What You’ll Need

(serving 5-6):

16 oz fresh seabass filet

3 oz red onions, cut in julienne

1.5 oz red pepper, cut in julienne

1.5 oz green pepper, cut in julienne

1.5 oz chopped celery

2 tbsp chopped cilantro

5 limes, juiced 1 orange, juiced

1 tbsp fresh passion fruit 1 tsp homemade habanero sauce

Salt

How to Make It

STEP 1: Marinate the Fish

Cut the fish into dices (half inch by half inch), and place it in a metal bowl. Pour ¾ of the lime and ¾ orange juices (keep the remaining to pour over the fish), add a teaspoon of the fresh passion fruit, and the teaspoon of the spicy sauce, then salt. Make sure the juices cover the fish, and then place a plastic film on top of the bowl (touching the fish). Place it in the refrigerator for 15 minutes.

STEP 2: The Other Ingredients

In another bowl, mix all the other ingredients together with the remaining juices.

Once the fish has been marinated for 15 minutes, remove the juices (passing the fish through a sieve), and add the fish to all ingredients. Mix it well, check the seasoning, and add salt and pepper to taste.

Real del Mar, Mexico

Guacamole

“It was the best guac of our lives!” says Mike Nink after recently visiting Real del Mar with his family. “I purposefully wanted it to be the last thing I tasted before we left the house.” Here, Real del Mar Concierge Mario Dominguez reveals tips to whipping up a batch post vacation.

“It’s only avocado, lime, salt, and, by preference, onion, and tomato,” says Dominguez. “In Mexico, we add serrano and cilantro with pico de gallo on the side. The chefs use an eggbeater or another kitchen smasher to mix the avocados. It takes three minutes or less!”

Beach Picnic Packlist

3 avocados

Half a lime

1 teaspoon onion

Half tomato (without seeds to avoid oxidation)

Sea Island, Georgia

Low Country Crawfish Boil

Craving a taste of the south? At Sea Island, enjoy a chef-prepared, private low country crawfish boil, served right in residence. When returning home, tease your taste buds with this Sea Island mainstay.

On The Menu

Garden Salad

Local Vegetables, Traditional Sea Island Dressings

Peach and Tomato Salad

Asparagus and Roasted Almonds

Low Country Boil

Wild Georgia Shrimp, Smoked Broadfield Sausage, Onions, and Potatoes Clambake Soft Shell Clams, Quartered Lobsters, Broth and Butter, Cocktail Sauce, Rainbow Island Hot Sauce

Blackened Tomato Pie

Roasted Yukon Potato Wedges

Soft Rolls and Butter

Peach Pecan Cobbler

Boston Cream Pie