Taste of Caribe Royale with Chef David
Want to savor the flavors of Caribe Royale long after you have returned home? So do we! That’s why we created Taste of Caribe Royale, our new video series featuring dishes you can make at home to enjoy the tastes of our property year-round. During each colorful and engaging video, you’ll be expertly guided by our own Executive Chef David Hackett and Executive Pastry Chef Joshua Cain, picking up valuable food preparation tips along the way – like the best way to peel an avocado, zest an orange, or shave a coconut! Be sure to subscribe to Caribe Royale’s YouTube channel to receive the next video in our chef’s series, delivered right to you.
In this edition of Taste of Caribe Royale with Chef David, we’re bringing the flavors of South America to your table with a refreshing Shrimp Ceviche. Traditional ceviche comes from Peru, but at Caribe Royale, we like to give our ceviche a bit of a Caribbean twist. Normally, the seafood or shrimp is cooked in the actual acids of the citrus — either lemon, lime or oranges. For our recipe, however, we’re going to poach our seafood in broth for 20 to 30 seconds. This will allow the seafood to get slightly firmer so it has more texture. Make sure to watch the video to get all of Chef David’s tips for making the perfect ceviche!
Shrimp Ceviche | 4 servings
1lb – Medium shrimp (26/30), peeled and deveined
3 ea. – Limes, juiced
3 ea. – Lemons, juiced
1 ea. – Orange, juiced
1 ea. – Large Vine Ripe Tomato
½ ea. – Red Onion small dice
½ bunch – Cilantro Fine Chop
1 ea. – Jalapeno, Small diced
1 ea. – Ripe Avocado, peeled, seeded and cut into ¼” dice
½ ea. – European Cucumber, seeded and cut into ¼” dice
Plantain or Corn Tortilla Chips as needed
Seasoning for the water:
2 ea. – Juice from 2 lemons and 1 orange
2 tbsp Old Bay or Florida Bay Seasoning
• Fill a large pot ¾ of the way with water, add kosher salt to taste and bring to a boil.
• Add the medium shrimp to the boiling water for 20 to 30 seconds.
• Remove the shrimp from the seasoned water and place them on a sheet pan and allow the shrimp to chill. (tip- do not shock in ice water, this will draw out the seasoning and flavor from poaching)
• Once the shrimp is cool, place them in a large stainless-steel bowl, add the red onions, vine ripe tomatoes, jalapenos, lemon, lime and orange juice, and allow to macerate for a few hours.
• Prior to service add the avocado, cucumbers and cilantro, mix well.
• Serve chilled with tortilla chips or plantain chips.