Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0
A zesty and tangy ceviche recipe with a kick that's perfect for summer dinner parties. Chef Frank Pugliese from Eat@CaneBay served this dish at the St. Croix Food & Wine Experience.
Mix all ingredients, except for the Coco Lopez and lime wedges, and let sit for 30 minutes. Thoroughly mix in the Coco Lopez. Chill and serve in a martini glass with a lime wedge garnish.
Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.
Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.
More Stories by Frank Pugliese
Chef and owner at Zion Modern Kitchen in St. Croix.
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