Caribbean Recipes

Mexican Style Ceviche

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Mexican style Ceviche
Don't you dare to go through the summer with out trying this refreshing Mexican Style Ceviche recipe by Chef Michelle Bernstein. It's simple, healthy and delicious!
Author:
Cuisine: Latin
Recipe type: Appetizer
Serves: 5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 pound fresh white fish like snapper, grouper or corvina
  • 1 tablespoon kosher salt
  • Juice of 3 limes
  • ½ Serrano pepper, sliced thin with a mandolin
  • 3 tablespoons olive oil
  • 8 cloves of garlic, sliced paper thin with a mandolin
  • 1 beefsteak tomato, cut into julienne strips
  • ¼ red onion, julienne fine
  • ¼ cup cilantro with stems, rough chopped
  • 2 avocados, peeled and diced
  • *Serve with tortilla chips
Preparation
  1. Cut the fish in ¼ - ½ inch pieces and place in a medium size bowl. Add the salt and mix. Add the lime juice and Serrano pepper into the fish, place in a cooler.
  2. Heat the oil in a sauté pan on medium heat, add the garlic shaking the pan until golden brown, immediately remove the garlic from the pan onto a paper towel and allow the garlic and oil to cool to room temperature.
  3. Remove the ceviche from the cooler. Mix in the tomato, onion, cilantro, 1 tablespoon of the cooled oil and the garlic chips. Season to taste with salt if necessary. Top with diced avocado and serve with tortilla chips.
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Caribbean Chicken Soup

Caribbean Chicken Soup
Chilly outside? Defeat the winter with this healthy bone-warming soup from our Celebrity Chef Michelle Bernstein. Get your IMUSA Caldero ready and start cooking!
Author:
Cuisine: Caribbean
Recipe type: Soup
Serves: 5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 5 garlic cloves, chopped fine
  • 2 green tomatoes (if available), chopped
  • 1 green pepper, cored, seeded, chopped
  • 1 whole chicken, cut in 8 pieces
  • 12 cups chicken broth
  • 2 green plantains, peeled and cut in chunks
  • 1 yuca, peeled and cut in chunks
  • 3 ears of corn, cut in 3 pieces
  • 1 pumpkin or squash, peeled, cut in chunks
  • 1 chayote, cut in ½ inch chunks
  • Pinch of saffron
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup cilantro, chopped
  • ½ teaspoon Serrano pepper, chopped fine
  • Juice of 1 lime
Preparation
  1. Place the oil in a caldero and heat on medium-low. Add the onions, garlic and tomatoes and cook until the onions are soft, about 10 minutes. Add the green pepper, chicken, chicken broth or water and season with salt and pepper. Raise the heat to high, bring the broth to a boil then lower the heat to a simmer and cook for 30 minutes.
  2. Add the plantains, yuca, corn, pumpkin, chayote and saffron, and simmer for 30 more minutes. Remove the chicken and set aside to cool. Pour about 2 cups of the soup, with vegetables, the cilantro and the chili into a blender and puree then pour back into the pot of soup. Shred the chicken, discard the bones and add the meat back into the soup. Heat through and add the lime juice just before serving.

Guava Cheese Empanadas

Guava Cheese Empanadas
Empanadas are pastries filled with either meat, seafood, or cheese. This recipe includes Guava paste with cream cheese - a classic Cuban combination. It is sweet and flavorful - perfect for breakfast, dessert, or a sweet snack!!
Author:
Cuisine: Caribbean
Recipe type: Snack, Appetizer, Dessert
Ingredients
  • Frozen empanada disks 1 Pack
  • 1 package of low fat softened cream cheese 12 Oz.
  • 1 can of guava paste cut into small cubes 16 Oz.
  • Vegetable oil
  • Powdered sugar
  • bowl with water
Preparation
  1. Take each empanada disc and place a piece of your guava paste in the middle, then spoon a teaspoon of cream cheese on top. Fold the empanada in half to create a half moon shape.
  2. Dip your finger in water and wet the rounded side of your half moon. Using a fork, press on the round part to seal in your filling. Continue to do for the rest of your empanadas.
  3. Heat a large non-stick saute pan or caldero and add oil to coat the whole pan.
  4. Once heated, add 2 or 3 empanadas, so they fit side by side. Cook on one side until golden brown then flip to do the same on the other. Once the empanada “bubbles” up, place on a platter lined with paper towel to let cool and soak up any excess oil.
  5. Sprinkle powdered sugar and serve warm

Orange Citrus Martini

   
Orange Citrus Martini
Enjoy this delicious and refreshing summer drink! Use your IMUSA citrus press to create this tasty Orange Citrus Martini. Squeeze fresh oranges and lemons to create the citrus flavor. Make sure you make enough for you and your guests!
Author:
Cuisine: Caribbean
Recipe type: Drinks
Prep time: 
Total time: 
Ingredients
  • Naval oranges
  • Lemon
  • Cointreau or orange liqueur
  • London dry gin
  • Sugar for rim
  • Ice
Preparation
  1. In a shaker with ice mix the juice of half an orange, ½ shot of lemon juice, ½ shot of orange liqueur and 1 shot of gin.
  2. Shake well and serve in a martini glass rimmed with sugar.
  3. Alternatively this recipe can be made non-alcoholic by pouring fresh squeezed orange juice in a sugar-rimmed martini glass and sprinkled with fresh lemon juice.

Tostones

Tostones
Tostones, a traditional side dish made of green plantain is also known as "Patacones". There is great debate on the origin of the Tostone, however, you may find them in many Latin American and Caribbean countries. The process is simple and the flavor is delicious - a staple to serve with many of our main dish recipes. Tools needed include: Wood plantain press and a nonstick saute pan.
Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack
Ingredients
  • Green Plantains
  • Olive oil
  • Salt
Preparation
  1. Bring a medium pot of water to a boil.
  2. To peel the plantain, use a sharp knife to remove the ends, then carefully slice the peel lengthwise, 3 or 4 times all around, without piercing through to the “meat” of the plantain. Remove the peel with your hands. Cut the plantain into 1½-inch pieces. One large plantain yields about 6 tostones.
  3. Cook the plantain in the boiling water 15-20 minutes, or until they are cooked through. You can check for doneness by carefully piercing a toothpick through to the center – if it slides in easily, the plantains are cooked. Transfer the plantains to a paper towel to dry.
  4. Heat 1 tablespoon of olive oil in a large IMUSA NON-STICK SAUTE PAN over medium-high heat. Add the plantains to the pan, flat side down, and allow them to toast for 3 minutes on each end, until golden brown. Remove the plantains from the pan, but do not remove the pan from the heat.
  5. Use your IMUSA WOOD PLANTAIN PRESS to carefully smash the plantains. Because you are using little oil, they may stick to the plantain press, so use a rubber spatula to help you remove the tostones.
  6. Add another tablespoon of olive oil to the pan. Then transfer the tostones back to the pan. Cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a serving dish and season with salt.