Irie style Mexican classics

by Oct 26, 2023Taste

Yearning for a taste of Mexico but can’t book a trip anytime soon? Senior sous chef at Sandals South Coast, Odane Colquhoun shares his favourite Mexican classics with a Jamaican twist that you can enjoy with friends and family.

Senior Sous Chef at Sandals South Coast, Odane Colquhoun

Tropical Jerk Shrimp Ceviche

What you will need (serves two)

8 whole shrimps

2 teaspoons vinegar

½ diced red pepper

½ diced green pepper

2 tablespoons chopped red onion

1 chopped celery stick

2 tablespoons diced ripe plantain

1 tablespoon chopped cilantro

3 tablespoons olive oil

Salt and pepper to taste

½ cored pineapple

4-5 orange slices

1 roasted Scotch bonnet pepper

Tropical Jerk Shrimp Ceviche

How it’s done

In a medium skillet, add 1 tablespoon olive oil on high heat.

Sear all 8 shrimps on both sides, for 5 seconds on each side.

After searing, dice 5 shrimps in large pieces and set aside.

In a bowl, add 2 tablespoon vinegar, ½ diced red pepper, ½ diced green pepper, 2 tablespoons chopped red onions, 1 chopped celery stick, 2 tablespoons diced plantain, 1 tablespoon chopped cilantro and 2 tablespoons olive oil.

Mix ingredients to combine and place in a refrigerator for approximately 7 minutes.

Add salt and pepper to taste.

Serve chilled in a cored pineapple half and garnish with 3 whole shrimps, orange slices, sliced red and green peppers and roasted Scotch bonnet pepper.

Jerk Chicken & Avocado Quesadilla

What you will need (serves three)

2 10” flour tortillas

½ cup shredded cheddar

½ cup shredded mozzarella

1 tablespoon diced red pepper

1 tablespoon diced green pepper

1 sliced fresh avocado

1 medium julienned yellow onion

Salt and pepper to taste

½ cup shredded jerk chicken

1 small diced red onion

1 tablespoon chopped cilantro

1 tablespoon olive oil

2 tablespoons salsa

2 tablespoons guacamole

Jerk Chicken & Avocado Quesadilla

How it’s done

On a warm flat grill or large frying pan, place one tortilla.

Add ¼ cup of each cheese, ½ tablespoon red & green bell peppers, avocado, julienned yellow onion, salt, pepper and shredded jerk chicken on tortilla.

Add ¼ cup of each cheese then place another tortilla on top. Allow cheese to melt.

With a spatula, flip on the other side, allowing each side to brown.

Remove from heat and cut into triangles.

Garnish with diced bell peppers, diced red onions, chopped cilantro, olive oil, salsa and guacamole.



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