We loved the way Yucatecans served seafood cocktails like this shrimp one in tall parfait glasses with a thin sauce that was more like a juice.
This creamy sauce delivers a double punch, from the horseradish and the habanero chile. Serve it as an accompaniment to grilled salmon or poached fish.
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. Please note this recipe requires advance preparation.
I ventured thus to produce something else besides the usual serrano, habanero and chipotle concoctions, and share those seafood salsa recipes with you.
This salt fish recipe is known as the national dish of Jamaica. Traditionally served for breakfast, ackees have a texture similar to that of scrambled eggs.
TV and social media were also the “new and improved” channels for Mexican cooking dissemination. Las cocineras tradicionales de Mexico became a trend.
The marinade for these spicy kabobs is quite sweet–but works well with the shrimp. A staple in North Africa, cous cous is wheat in granular form.
This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.
The firm meat of the lobster holds up well in this curry, a Trinidadian example of the East Indian influence in the West Indies.