Chef Ben Robinson’s
Red Snapper Ceviche
As prepared on board Emerald Sakara
Chef Ben Robinson’s
Red Snapper Ceviche
Choosing ceviche for our cooking demo on this Caribbean cruise was a natural decision – it’s a dish that beautifully combines fresh seafood with zesty citrus and tropical ingredients, aligning perfectly with the essence of Caribbean cuisine. The abundance of local, high-quality red snapper provides a fantastic centerpiece for the dish, offering cruise-goers a taste of the region’s coastal treasures. This recipe is more than a culinary experience; it’s an exploration of the cultural influences woven into the heart of ceviche. The use of fresh mango spheres adds a touch of sophistication and highlights the tropical fruits abundant in the Caribbean. So, let’s embark on this flavorful journey together, celebrating the sea, sun, and the joy of creating memorable moments through the art of cooking.
