Sorcé of Euphoria

Who doesn’t dream about sitting in paradise, sipping some rum, and eating good Puerto Rican food? W Retreat & Spa Vieques Island, located just eight miles off the southeast coast of Puerto Rico, is making that fantasy a reality with Sorcé, a new dining outpost at the Caribbean destination. Though the restaurant recently changed hands — it was formerly affiliated with the legendary Alain Ducasse — the retreat itself made Condé Nast Traveler’s Hot List in 2011 and won Travel + Leisure’s 2012 World’s Best Awards as one of the Top 25 Resorts in the Caribbean. Trust us; we've visited. There's a reason for all the fuss.

Sorcé, named after one of Vieques’ archaeological sites dating back to 160 AD, delivers a culinary experience that is rooted deep in the history of the island. The dishes, influenced by Puerto Rican heritage, stem from recipes passed down through generations of Viequense, and use locally-sourced, in-season ingredients. The culinary team utilizes native techniques to create signature dishes like fresh-catch fish marinated in a local mojo; Puerto Rican mofongo; stuffed Caribbean lobster; whole coli rubia; churrasco with garlic, brujo oregano herb; and sopa de marisco, a Viequense version of bouillabaisse.

“When W debuted on Vieques Island, it created a new way to escape, and we would like to thank Chef Alain Ducasse and his culinary team for creating a dynamic, first-rate dining destination that was key to this successful launch,” said Greg White, general manager of W Vieques. “As we evolve to meet the needs of our jet set guests, our food and beverage strategies remain critical to enhancing overall guest experience while also drawing in locals.”

The restaurant also serves a selection of premium wines from around the world to compliment the menu, with an accent on vineyards from North and South America, plus a list of signature cocktails and specialty rum flights.

If you can’t make it to the resort to eat in Sorcé’s open air, indoor/outdoor space with views of the glistening Caribbean Sea, Chef Fernando Coppola has shared some of his favorite Sorcé recipes with TLK readers, including his Three Ways Ceviche!

Shrimp and Aguachile Ceviche (Gambas en Aguachile)

• 1 pound shrimp
• 3 bay leaves
• 1 ounce mustard seeds
• 1 avocado
• 1/2 cucumber
• 1 jalapeño
• 4 ounces cilantro
• salt and pepper
• 3 ounces lemon juice

Get the full recipe.

Tuna Coconut Ceviche (Tuna en Crema de Coco)

• 1 pound tuna steak
• 1 can coconut milk
• 2 tablespoons rice vinegar
• 2 oranges zests
• 1 tablespoon fish sauce
• 3 tablespoons sweet chili sauce
• ginger to taste
• salt and pepper

Get the full recipe.

Classic Ceviche

• 1 pound sole fish
• 1/2 pound lemon juice
• 4 ounces cilantro
• 2 red onions
• 1 teaspoon aji amarillo
• Salt and Pepper

Get the full recipe.

Mofongo “Sorce”

• 3 pieces green plantain
• 1 piece malanga

Sofrito

• 2 cloves garlic
• 1 tablespoon vegetable oil
• 1 green pepper
• 1/2 pound cilantro
• 1 ounce parsley
• 2 ounces butter
• 9 ounces cubed lobster tail meat
• 6 ounces cubed pork loin meat
• 1 ounce olive oil
• 2 ounces diced red pepper
• 1 1/2 ounces diced onion
• 2 ounces diced tomatoes
• 2 ounces chardonnay
• 1 chopped garlic clove
• 1 ounce chopped cilantro
• Salt and Pepper

Get the full recipe.