Cuba Libre Ceviche Martini Food

THE GOOD GIRL CEVICHE MARTINI

Steps:

• Make sure the fish is super cold (this makes it easier to cut!) and dice it into bite-sized pieces. Put the fish and all of the remaining ingredients in a plastic container with a lid and shake it! Make sure the fish gets an even coating of lime juice because this is what will "cook" them. Put the container in the refrigerator for at least 1 hour. Serve in martini glasses.

THE LATIN QUARTER'S SEAFOOD CEVICHE

Steps:

• Mix together all ingredients except for romaine lettuce leaves, plantain chips, sweet potatoes, jalapenos, lime and lemon wedges and cilantro sprigs, in a bowl and marinate for 24 hours. Spoon ceviche into martini glasses. Place sweet potatoes on a plate. Place martini glass on plate with sweet potatoes. Place 1 slice of jalapeno, lime and lemon wedge on the sweet potatoes and garnish with a sprig of cilantro. Place romaine leaf and plantain chip in the ceviche.

CUBA LIBRE

Steps:

• Cut ½ a lime into four small wedges. Squeeze the juice from two of the wedges into a tall glass. Drop the remaining wedges into the glass and fill with ice. Pour in the rum then fill up with cola and stir gently.

CEVICHE MIXTO DEL MAR (CUBANO)

Steps:

• 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
• 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
• 3. Cover and refrigerate for 3 hours.
• 4. Drain seafood and discard marinate.
• 5. Add coriander, sugar and orange/grapefruit, season to taste.
• 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
• Note: I used Moreton Bay bugs instead of the salmon.

CUBA LIBRE CEVICHE MARTINI RECIPE

Steps:

• Cut tilapia into 1/2 inch cubes. In bowl, combine shrimp, tilapia, and lime juice. Cover and marinate for 24 hours, or until fish is opaque. Drain seafood mixture and mix with pineapple, tomatoes, red onion, Cilantro. jalapeno, pineapple juice, and chili powder. Mix well and marinate for 30 minutes. Serve in a martini glass on top of shredded iceberg lettuce. Garnish with fresh sliced avocado, tortilla chips, and lemon wedge.