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Island Snapper ceviche, coconut water and scotch Bonnets

Yield: 4 portions
For the marinade:
1 1⁄2 tsp. lemon zest
2 tsp. Fish sauce
1⁄2 cup extra virgin olive oil
1 Tbsp. Honey
1 Tbsp. Coconut water (from the fresh coconut)
1 tsp. Scotch bonnet pepper, minced fine (adjust to taste)
1⁄4 cup Cilantro, roughly chopped
1 Tbsp. Mint, roughly chopped
1 Tbsp. Tarragon
Salt and pepper to taste

1# Snapper filet, boned and skinned
1 1⁄2 Tbsp. White balsamic
Juice of 2 limes
Juice of 2 lemons

Combine all ingredients, except for the acid and the fish, in a bowl and mix well. Taste and adjust the seasoning as needed with salt and pepper.

Cut the cleaned snapper into small sized pieces.
To serve add the white balsamic, the juice of the lime and lemon, and the fish to the marinade. Finish with sea salt and decorate with the toasted coconut, chives and lemon zest.

Note: At the resort we serve this ceviche in a cracked coconut on crushed ice.

> See more in Gold D'Orr Recipe area

 

 


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