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| photography by Kevin Hunter Marple |
(serves 4)
Ceviche with Coconut Milk
1 12-ounce can cream of coconut milk
1 pound fresh skinless mahi-mahi fillet, cut into cubes
1 lemon, juiced
1 lime, juiced
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1/2 yellow pepper, finely diced
1/2 red onion, finely diced
1 jalapeño, seeded and finely diced
1/2 cup whole cilantro leaves
1/2 cup whole parsley leaves
1/2 cup extra virgin olive oil
Chives, finely chopped
Cilantro, finely chopped
Salt
Freshly ground black pepper
Plantain chips
Chill coconut milk and pour in four small bowls. Spread fish evenly in a large non-aluminum pan. Mix citrus juice and pour over the fish. Cover and refrigerate for two hours. The citrus juice will cook the fish throughout. Add remaining ingredients and season with salt and pepper. Arrange into the four bowls. Serve with plantain chips.
Mango Mojito
1/4 cup Bacardi Silver rum
2 teaspoons granulated sugar
12 mint leaves
1/3 cup fresh mango, juiced
Ice
Splash of club soda
Fresh sugar cane, optional
Muddle rum, sugar, and mint in a 16-ounce glass. Add mango and ice. Pour mixture into a cocktail shaker and shake. Pour back into serving glass and top with club soda. Garnish with fresh sugar cane.
