Caribbean Ceviche & Pork Skewers
We are chillin' & grilling' with some flavorful island dishes and making the most of evenings around the fire.
For a fresher take, we've eased on down to the Caribbean for a light, simple, chilled-out supper. This menu makes the most of seasonal produce with a distinctly Caribbean flavor.
Start with Ceviche (recipe below) served in a grilled avocado with plantain chips. We used Jerk seasoning on our pork skewers and served with a side of grilled peach relish. And kept it light with grilled okra - even though we love it battered and fried! Simmering on the Side Kick is another island staple of rice and beans.
We placed our Skewers directly on the Grill to get that good char. Anytime you grill vegetables and fruits, it releases their natural sugars giving them an amazing depth of flavor.
Add a Dark & Stormy rum cocktail and we can hear the steel drums calling...
1/2 red onion, diced
1/2 lb Red Snapper (or other firm-fleshed white fish like grouper or sea bass)
1/2 lb cooked shrimp
1 tsp lime zest
1/2 cup lime juice (2 limes)
1 med tomato, diced
Thinly sliced jalapeño
In a glass or plastic bowl, add onion, Red Snapper, shrimp, lime zest and lime juice. Place in refrigerator and allow the ceviche to marinate (cook) for at least 6 hours or overnight.
After the ceviche has marinated, mix in the tomato, cilantro, S&P, and jalapeño. Serve in grilled avocado halves with plantain chips.