AROUND THE WORLD ON THE KETTLE: THE CARIBBEAN ISLANDS

Here at the tail end of the Dog Days of Summer, we've eased on down to the Caribbean for a simple, fresh, chilled-out supper. This menu makes the most of seasonal summer 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. 

skewers on the Kettle

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...

 Caribbean Ceviche

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

Chopped cilantro

Kosher salt

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. 

 

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