Viceroy Chef Recipes

Fill Your Home With International Flavor

Our restaurants and their culinary offerings are a big part of the Viceroy experience. Why not re-create them in your own kitchen? Our chefs are here to help. They’ve provided recipes that reflect the flavors of their regions across the world.

Food & Drink Recipes

Viceroy Los Cabos Guacamole

Watch Guacamole Video Download Guacamole Recipe

INGREDIENTS
2 avocados
1 half onion
Salt to taste
Lemon juice to taste
Cilantro to taste
2 green chili peppers
1 tablespoon extra virgin olive oil

STEP 1: Cut the avocados into small pieces and set aside. Finely cut the onion, chili and cilantro.
STEP 2: Place all the ingredients into a bowl and start crushing until you get a consistent mixture. Add salt and lemon juice to taste.
STEP 3: Accompany with totopos (tortilla chips) or veggies.

Viceroy Los Cabos Ceviche

Watch Ceviche Video Download Ceviche Recipe

INGREDIENTS
300gr yellowtail
50gr shredded fresh coconut
50 ml lemon juice (*important ingredient, the acidity helps cure the fish)
Salt to taste
50 ml carrot juice
5 basil leaves
5 gr chopped habanero chili
40 gr shredded carrot
Pepper to taste
20gr onion
30gr cherry tomato

STEP 1: Cut the fish into 1 centimeter pieces and reserve.
STEP 2: Place the rest of the ingredients in a bowl and mix well.
STEP 3: Fish is the last ingredient to be added to the preparation, preferably
5 minutes before serving.

Sugar Beach Viceroy Spritz

Download Spritz Recipe

INGREDIENTS
25ml Fresh passion fruit juice
25ml Aperol
Prosecco
Big ice cubes
Orange slice

STEP 1: Mix passion fruit juice and Aperol in a glass with big ice cubes.
STEP 2: Top with Prosecco.
STEP 3: Garnish with a slice of orange.

Bill’s Irish Brown Soda Bread

Viceroy Hotels and Resorts CEO, Bill Walshe shares his family recipe.

INGREDIENTS
225g all-purpose (about 1 3/4 cup)
225g whole wheat flour (about 1 3/4 cup)
1 teaspoon baking soda
1 teaspoon salt
16 ounces buttermilk

STEP 1: Preheat the oven to 450°F.
STEP 2: Mix the flours, salt, and sieved baking soda in a large bowl. Lift the flour up with your fingers to distribute the salt and baking soda.
STEP 3: Make a well in the center and pour in about ¾ of the buttermilk. With your fingers stiff and outstretched, stir from the center to the outside of the bowl. The dough will be ready quite quickly, no need to overwork it.
STEP 4: Sprinkle some flour on the worktop and turn the dough out onto the floured worktop. Sprinkle a little flour on your hands. Gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
STEP 5: Cut a deep cross into the bread and bake in the preheated oven for 15 minutes- then turn the oven down to 400°F for a further 15 minutes. (the bottom should sound hollow when tapped). Cool on a wire rack.

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