Varsity Grill: Episode 2 - "Latin Cuisine"

This episode of The Varsity Grill takes you to the flavors of South America and the islands of the Caribbean.  Flavors of chilies, spices, coconut, papaya, avocado, cilantro, and lime.  These are some of my favorite flavors.  There are so many versatile dishes and condiments you can make with these flavors and use with all kinds of meat and fish. 

TODAY’S MENU:

Peruvian Ceviche - Red Snapper, Shrimp, and Bay scallops in a lime, shallot, and jalapeño marinade mixed with a mango, papaya, avocado salsa.

CEVICHE

1lb thinly sliced Red Snapper

½ lb shrimp chopped

½ lb bay scallops

2 sliced shallots

1 thinly sliced jalapeno

2 cloves of finely chopped garlic

Some cilantro

Diced orange bell peper

Juice from 2 lemons

Zest from 2 limes

 Salt & pepper

2 cups of lime juice

Mix fish and other ingredients in a non-reactive shallow glass dish.  Cover fish with lime juice and let marinade for 1-3hours but not more.  When done mix with mango, papaya, avocado salsa, and serve in empty avocado shell. 

Grilled Mahi Fish Tacos – Sofrito Marinated Mahi grilled and served in an Ezekiel tortilla.  Topped with a roasted corn, and jicama slaw made with a cilantro lime aioli. 

1.5lbs of fresh Mahi

6-8 Ezekiel Bread tortillas

Roasted corn, and Jicama Slaw

Cilantro Lime Aioli

Marinate Mahi in 2tbsps of fresh sofrito and let sit for at least an hour.  Serve with Roasted Corn & Jicama Slaw and top with Cilantro Lime Aioli.

Slow Roasted Mojo Chicken – Marinated Whole Chicken in Cuban Mojo marinade.  Served with roasted squash, grilled plantains, and avocado.

Marinate chicken in Mojo for 12 – 24 hours. Roast over indirect heat from 2hrs.  Baste with additional Mojo every 30mins.  In the last 30min baste with some Mojo mixed with honey . 

MOJO

Juice from 2 navel oranges

Zest from one orange

Juice from 6 limes

Zest from 2 limes

Lots of chopped garlic

Cilantro

Cumin, Paprika, Salt & Pepper

Olive Oil

Mix Ingredients in bowl and whisk in olive oil slowly until mixed.  Let sit for at least an hour. 

SOFRITO

1 red, 1 orange bell pepper

½ Spanish onion

Lots of garlic

Cilantro

Juice of 4 limes

Zest of 1 lime

Olive oil

Salt & Pepper

Chop bell peppers and onion and put into food processor with garlic cilantro and lime juice.  Mix in olive oil slowly until mixed completely.  Add salt & pepper to taste.

MANGO, PAPAYA, AVOCADO SALSA

1 chopped mango

1 chopped papaya

1 chopped avocado

Juice of 2 limes

Zest from 1 lime

1tbsp of sofrito

¼ cup coconut milk

Cilantro

Salt & Pepper 

Mix ingredients in a glass bowl and let sit for at least one hour. 

ROASTED CORN & JICAMA SLAW

3 Ears of Sweet Corn

1 Jicama Shredded

Some diced Jalapeño

Sliced Red Onion

CILANTRO LIME AIOLI

1 Large Egg

Some chopped cilantro

Juice from 2 limes

Zest from 1 lime

Olive Oil

Place first 4 ingredients in a bowl.  Whisk in olive oil slowly until fully emulsified into a thick aioli.  Add salt & peppers to taste.