Ceviche
3 pounds of firm, fresh black puppy drum filets, cut into 1/4-inch pieces (make sure to remove all bloodline)
1/2 red onion finely diced
1 habanero finely diced
1 quart freshly squeezed lime juice
Salt to taste
1 can (13.5 ounces) coconut milk
1 Tablespoon freshly ground ginger
1 bunch cilantro finely chopped
Mix fish, onion, habanero, lime juice and salt. Cover and place in the refrigerator for 3 to 4 hours, stirring once an hour. The fish should have turned from translucent to opaque. If not, let soak another hour.
Either add the coconut milk, ginger and cilantro now, or let sit overnight and add the other ingredients 1 hour before serving. Store covered in an airtight container in the refrigerator for up to two days.
Avocado Salad
4 firm but ripe avocados, diced large
1/2 red onion finely diced
1/2 small red bell pepper finely diced
1/2 small yellow bell pepper finely diced
1 jalapeño seeded and finely diced
1 bunch cilantro finely chopped
2 Tablespoons freshly squeezed lime juice
Salt to taste
1 teaspoon extra virgin olive oil
Mix all ingredients, except for olive oil, gently. After seasoning, add the olive oil and mix once more to prevent oxidation. Store covered in an airtight container with a layer of plastic wrap for up to 3 days in the refrigerator
Plantain Chips
3 green, unripe plantains
Oil for frying
Salt to taste
Peel plantains and slice in half. Using a vegetable peeler, peel plantains lengthwise into thick strips. Place strips in a bowl of water to remove some of the starch. Heat oil in heavy pan to 350 degrees. Drain plantains well. Gently place plantain slices in hot oil, a few at a time, always placing away from you. Fry until crisp and golden brown. Remove from oil onto a plate lined with paper towels to drain off excess oil and sprinkle with salt. Repeat process until all chips are fried and delicious. Store in an airtight container for up to five days at room temperature. Serves 4
