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, toma-
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
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
to, 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.
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 bread-
crumbs to desired texture.
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