Seafood Recipes from Chef Daniel Pech at Sunscape Dorado Pacifico Hotel in Ixtapa

Originally from Ticul on the Yucatan Peninsula of Mexico, Chef Daniel Jesus Pecha Ayala began his professional career in Cozumel. As a student in gastronomy, he excelled and graduated first in his class. He worked for major hotel chains in Mexico City, Mazatlán, and Cozumel, and is now the executive chef at Suncape Dorado Pacifico Hotel in Ixtapa.

Chef Daniel Pech

Chef Daniel’s dishes are based on the Mayan cuisine of Yucatan, regional dishes of Guerrero, and international and Mexican fusion. He has participated in various culinary events promoting the regional food of Ixtapa-Zihuatanejo and in various events throughout Mexico. Chef Daniel has received recognition and praise by customers, as well as culinary awards such as Mont Blanc, Onexpo, and Banco Banorte.

Enjoy these seafood dishes!

Scampi Provenzal

4 servings


  • 1 1/4 lb. jumbo shrimp
  • 1/2 lb. red pepper
  • 1/2 lb. artichoke hearts
  • 1 oz. extra virgin olive oil
  • 1/2 lb. butter
  • 2 oz. white wine
  • 1/3 lb. Parmesan cheese
  • 1 oz. rosemary
  • 1/3 lb. tomatoes
  • 1/3 lb. celery
  • 1 oz. onions
  • 2 oz. brandy
  • 1 lb. spaghetti

Cooking Instructions:

  1. Peel and clean the shrimp.
  2. Chop and dice the vegetables into one-quarter inch pieces.
  3. In a saucepan, sauté the shrimp with the vegetables, olive oil, and butter. Flambé with the brandy and white wine.
  4. Add the spaghetti, previously boiled. Taste for flavor.
  5. Serve with shredded Parmesan cheese. Decorate with a rosemary bouquet.

Tuna Fillet with Almond Crust

4 servings


  • 1 1/2 lb. fresh tuna fillet
  • 1 oz. lemon
  • 1 oz. parsley
  • 1 oz. sliced almonds
  • 1 garlic clove
  • 1 oz. onion
  • 1 oz. butter
  • 2 oz. extra virgin olive oil
  • 1 oz. white wine
  • 1/3 lb. carrots
  • 1/3 lb. zucchini
  • 1/3 lb. eggplant
  • 1/3 lb. tomato
  • 1 oz. red pepper
  • 1 oz. green pepper
  • 1 oz. yellow pepper
  • 1/3 lb. Parmesan cheese
  • 1 oz. thyme

Cooking Instructions:

  1. Cut the tuna fillet into medallions of five-ounces.
  2. Marinate the tuna medallions with salt, pepper, and lemon.
  3. Dice the vegetables into one-eighth inch pieces. Sauté them with butter and the extra virgin olive oil. Taste for flavor.
  4. Prepare a sauce with garlic, onion, sliced almonds, parsley, butter, olive oil, and white wine.
  5. Grill the tuna to your preference. Cut and decorate in a fan shape.
  6. Garnish with the vegetables.
  7. Dress with the sauce.

 For more information about Ixtapa Zihuatanejo and the surrounding areas, see:

Hotels & Real Estate

Local Attractions & Activities

Restaurants & Menus

Shops & Services



Comments are closed.