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Ceiba Recipes Grouper Ceviche “Clásico” Lime, Manzanilla Olives, Fresh Herbs, Shaved Radish Executive Chef Jeff Tunks
Serves 4
Ingredients ½ each Spanish onion, peeled and rough chopped 4 cloves garlic ½ cup champagne vinegar ½ cup lime juice 1 pound grouper fillet 6 each button mushrooms, washed and sliced thin 6 each manzanilla olives, julienned 3 sprigs parsley, picked and minced 3 sprigs marjoram, picked and minced 3 sprigs oregano, picked and minced salt, to taste ¼ cup extra virgin olive oil 2 tablespoons Key lime juice 1 cup microgreens 1 each radish, sliced thin
Procedure In a bowl, combine onion, garlic, vinegar, and ½ cup lime juice. Purée until smooth using an immersion blender.
Cut grouper into large dice. Combine group and purée in a non-reactive bowl and let marinate for 4 hours. After 4 hours, drain, reserving 1 cup of the liquid. Combine grouper, mushrooms, olive, parsley, marjoram, oregano, and reserved liquid; mix well. Season with salt as needed. Spoon the ceviche evenly into 4 small bowls.
In another bowl, combine the olive oil and Key lime juice. Toss the microgreens and sliced radish with the olive oil-Key lime mixture and use as a garnish for each bowl. Drizzle a little of the olive oil-Key lime mixture over each bowl and serve. Moqueca Executive Chef Jeff Tunks, Ceiba
Serves 4
Ingredients 2 ounces blended olive oil (divided) 3 each Spanish onion, julienned (divided) 1/3 cup minced garlic (divided) 2 pounds ripe Roma tomatoes, rough chopped 2 cups white wine 1 can whole peeled tomatoes with juice 1/2 bunch fresh oregano, picked and rough chopped 2 each bay leaves 2 quarts fish fumet (divided) 1 13-ounce can coconut milk 6 ounces palm oil salt, to taste 1 each red bell pepper, julienned 2 each ripe Rome tomatoes, julienned 2 each 8-ounce lobster tails, split in shell 12 each U/12 head-on shrimp, peeled with head intact 2 pounds mussels 4 cups cooked long grain rice
Procedure Broth In a medium-sized pot, heat just enough of the blended olive oil to coat the pan. Add 2 of the julienned onions and cook until soft and translucent. Add all but 1 tablespoon of garlic and cook for 1 more minute. Add the fresh, rough chopped tomatoes and cook until soft. Add the white wine to deglaze, allowing the wine to cook off. Add the canned tomatoes with sauce, fresh oregano, bay leaves, and 1 quart of fish fumet and simmer for 45 minutes. Add the coconut milk and palm oil and simmer for another 45 minutes. Strain the sauce through a fine mesh strainer. Reserve and keep warm. Add salt as desired.
Sofrito In a medium saucepot, heat just enough of the blended olive oil to coat the pan. Add the red bell pepper and sauté for 1 minute. Add remaining onion and cook until soft. Add the juilenned tomatoes and remaining garlic and cook for 1 more minute. Remove from heat and reserve.
Assembly In a medium saucepot, heat just enough of the blended olive oil to coat the pan. Sear the lobster tails and shrimp until golden brown. Add the mussels, broth, and remaining fish fumet and let simmer for 3 to 5 minutes or until the mussels have opened and the lobster and shrimp are cooked through.
Place one cup of cooked rice in each of four large serving bowls. Divide the sofrito into four servings and place on top of the rice. Using tongs, place 1 split lobster tail, 3 shrimp, and one-fourth of the mussels in each bowl. Ladle sauce equally into each dish. Yucca Salad Executive Chef Jeff Tunks
Ingredients 5 pounds yucca, peeled 2 pounds applewood smoked bacon 1 cup blended olive oil .25 cup sherry vinegar .5 cup creole mustard 2 tablespoons coriander seed, toasted and ground (divided) 2 tablespoons minced garlic 1 each red onion, julienned 2 stalks celery, sliced thin on the bias 1 bunch cilantro, minced salt, as needed
Procedure In a large saucepot, cover yucca with water and cook until tender, about 1 hour. When cooked, drain and run under cold water to stop the cooking process. After the yucca has cooled, cut into large dice.
Julienne the bacon against the grain. In a medium saucepot, combine bacon and oil and bring to a simmer over medium heat. Cook until bacon is crisp. Strain and reserve both bacon and oil separately.
In a large mixing bowl, combine vinegar, mustard, half of the ground coriander, and garlic. While whisking the mixture, slowly add the oil to the vinegar mixture to make the vinaigrette to dress the salad.
In a large bowl, combine diced yucca, red onion, celery, bacon, and cilantro. Toss with the vinaigrette. Adjust the seasoning with salt. Garnish with a sprinkle of the remaining ground coriander. Flan Tradicional Executive Pastry Chef David Guas
Serves 6 - 8 six-ounce ramekins
Flan
Ingredients 2 cups heavy cream, 40% 2 cups whole milk 1 ¼ cup super fine granulated sugar, divided 2 each large eggs 6 each large egg yolks 1 teaspoon vanilla extract ½ teaspoon almond extract ½ teaspoon kosher salt 2 tablespoons water ½ teaspoon light corn syrup
Method In a heavy saucepan, combine the cream, milk, and ½ cup of the sugar. Bring the mixture to a simmer.
At the same time, combine 2 large eggs, 6 large egg yolks, and ¼ cup of the sugar in a large bowl, whisking until smooth. Turn off the heat under the cream mixture and whisk a little into the egg mixture to warm it, whisking the egg mixture constantly to keep the eggs from curdling. Pour the egg mixture into the saucepan with the remaining cream, whisking the mixture in the pan constantly. Strain the mixture into a bowl. Stir in 1 teaspoon vanilla extract, ½ teaspoon almond extract, and ½ teaspoon kosher salt. Mixture can be portioned immediately into ramekins and chilled in an ice water bath until cool to the touch. Once cool, it can be refrigerated and stored up to two days.
Preheat the oven to 325˚F. Place 2 tablespoons water, the remaining ½ cup of the sugar, and ½ teaspoon light corn syrup in a small saucepan over high heat to cook, swirling the pan occasionally, until the mixture becomes a deep amber caramel, about 7 minutes. Immediately pour the caramel into 6 6-ounce glass or ceramic ramekins, just enough to coat the bottom. If the caramel hardens, rewarm it over the stove.
Pour the custard mixture into the ramekins. Arrange them in a baking pan (at least 4-inches deep) and place it on the oven rack. Pour enough hot tap water into the baking pan to reach two-thirds of the way up the sides of the ramekins. Cover the baking pan with foil and poke small holes all over with a knife to vent. Bake the flans for about 30 minutes, then lift off a corner of the foil to allow the steam to escape. Re-cover the pan and continue to bake until the flans are set around the edges but still slightly jiggly in the center, 10 to 15 minutes longer. Transfer the flans to a rack and let cool at room temperature, then cover and refrigerate overnight.
To unmold the flans, run a small knife around the sides of the ramekins, then invert the flans onto dessert plates.
Almond Crisps
Ingredients ½ teaspoon ground cinnamon ½ cup super fine granulated sugar 1 each 10” x 15” sheet frozen all butter puff pastry, thawed to package directions egg wash (1 large egg and 2 teaspoons milk) 1 cup sliced almonds, pre-toasted and slightly ground ½ cup all-purpose flour
Method Preheat oven to 375˚F.
In a small bowl, mix together ground cinnamon and sugar. Set aside.
On a floured surface, roll out puff pastry to a thickness of ⅛-inch. With a pastry brush, brush half of the pastry sheet with egg wash (1 large egg and 2 teaspoons of milk whisked together) and then sprinkle with cinnamon sugar and top with almonds.
Fold the untopped dough over the almond-topped surface and roll the dough out to a thickness of approximately ⅛-inch.
Repeat the topping process on the entire surface of the dough: brush with egg wash, sprinkle with cinnamon sugar, and top with almonds.
Trim the rectangle of dough on the top of the bottom so that the sheet is 8- to 9-inches deep (or long); do not trim the sides/width. Using a pastry wheel and a yard stick, cut the dough into strips that are ½-inch wide. Place strips on a parchment lined baking sheet. When all of the strips have been placed on the baking sheet, cover with a piece of parchment paper. (You might have to weight the paper down with an icing grate that has been twisted slightly off center, resting on the sides of the sheet pan so that it doesn’t push down on the dough.)
Bake in a preheated oven for approximately 20 minutes until amber in color and dough is crisp. Allow to cool.
Cajeta Whipped Cream
Ingredients 2 cups heavy cream, 40% ¼ cup cajeta (goat’s milk caramel)
Method Combine the heavy cream and cajeta in a mixing bowl and whisk until all the caramel is mixed with the cream. Then, with the whip attachment, place in the bowl of a stand mixer and whip until medium to stiff peaks form.
Assembly/preparation Unmold the flans onto dessert plates, if not already done. (See instructions above.) Place tablespoon-sized dollop of Cajeta Whipped Cream on top of the inverted flan. Place one Almond Crisp on top of the flan, to the side of the whipped cream.
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