Coconut Milk Fish Ceviche

BY: CHEF MIKE MOIR

INSTRUCTIONS:

Evenly dice up fish into ½” cubes, place in a bowl and season with salt, let stand for 5 minutes. This will seal the outside of the fish, making it a little firmer in texture. Squeeze juice of 1 lemon and 1 lime onto the fish and mix. Add the onion, tomato, ginger, cilantro, peppers or hot sauce, mango or apple, if using, and coconut milk and lightly toss. Taste and adjust spice and salt to your liking. Serve immediately or refrigerate, consume within 2 days.

1 lb fish such as tuna, wahoo or corvina

1 lemon (roll ahead to loosen the juice)

1 lime (roll ahead to loosen the juice)

½ medium red onion, diced

1 whole tomato, diced

2oz piece of ginger, peeled and grated

6 sprigs of cilantro, chopped (leaves and stems) salt & pepper to taste red chili

1 jalapeno or any hot sauce you like (adjust amount to control heat level)

½ a mango or apple (optional)

3oz coconut milk (shake can, make sure it is pure milk, do not use imitation)

1oz toasted shredded coconut for garnish

Little Moir’s Hibiscus St. Crab Dip

BY: CHEF MIKE MURGIO

INSTRUCTIONS:

Sauté onions, celery and garlic for 5-10 minutes over medium high heat, deglaze with white wine, let liquid cook down for 3-5 minutes, remove mixture from heat, set aside to chill.

Mix crab, cream cheese, parmesan cheese, parsley, Old Bay, lemon zest and lemon juice. Combine onion, celery and garlic mixture to crab and cheese mix once it is cooled down. Slowly add in panko breadcrumbs to desired texture.

8-10oz of lump crab

(can substitute shrimp)

1 tablespoon garlic

2 stalks celery, finely diced

1 medium onion, finely diced

1/3 cup white wine

8oz cream cheese

1/3 cup parmesan cheese

3oz flat leaf Italian parsley

1 tablespoon Old Bay

2 lemons, zested and juiced

¼ cup panko breadcrumbs salt and pepper to taste