Cayman-style Ceviche

Photo by Stephen Clarke

Ceviche is always a crowd-pleaser. Originating from the coastal regions of Latin America, it’s made from freshly caught raw cubed fish, which is then “cooked” in the acidic juices of the lime juice. Paired with the refreshing salad, this recipe is fresh, easy to make, and perfect for the hot summer months.

Courtesy of chef Sandy Tauson, The Westin Grand Cayman Seven Mile Beach Resort & Spa.
Serves 4 as an appetizer

For the ceviche

  • 1 cup coconut milk, unsweetened
  • 8 tablespoons shallots, minced
  • 4 tablespoons local seasoning peppers, diced, without seeds
  • 4 tablespoons chives, finely chopped
  • 1 pound fresh local fish such as lionfish, tuna or snapper, diced
  • 4 tablespoons ginger, minced
  • 2 tablespoons fresh key lime juice
  • Salt and freshly ground black pepper, to taste

Mix all the ingredients together in a small mixing bowl, seasoning to taste. Cover and set aside while you make the salad.

For the salad

  • 1 small red pepper, thinly sliced
  • 4 tablespoons celery leaves
  • 4 tablespoons scallions, thinly sliced
  • 4 tablespoons fresh dill
  • 8 ounces local baby mix greens
  • 16 fresh orange segments
  • 16 fresh lime segments
  • 2 ounces extra virgin olive oil
  • 6 ounces fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Set aside the extra virgin olive oil, lemon juice, and salt and pepper. Take all the remaining ingredients and mix gently together in a bowl. Add the olive oil, fresh lemon juice, and mix gently. Season with salt and pepper.

Serve the salad with a generous portion of the Cayman-style ceviche and enjoy with a chilled glass of white wine.