Caribbean Cookout To Escape Winter

Celebrity Chef Eric Ripert, Who'll Take Part In One All Weekend On Grand Cayman Island, Shares Recipes He'll Prepare

(CBS) 

Snapper Ceviche

Makes 6 servings

20 ounces of snapper fillet, skinned
1/4 cup thinly sliced red onion
3 tablespoons julienne cilantro
2 tablespoons minced jalapeno
3 limes
Fine sea salt
Freshly ground white pepper

Slice the snapper as thinly as possible on the bias (2-inches long by 1-inch wide). Reserve slices in refrigerator.

Immediately before serving, place the snapper in a large bowl and add red onions, cilantro and jalapeno and toss to combine. Generously season with salt and pepper. Squeeze the limes over the snapper and toss to combine. Marinate the ceviche for 2 minutes to allow juices to be extracted from the snapper.

To serve, divide the snapper evenly between six chilled bowls. Serve immediately with warm toast.

Caymanian Rum Punch

Makes 1 quart or about 6 cocktails

6 ounces white Cayman rum
6 ounces dark Cayman rum
8 ounces fresh orange juice
8 ounces fresh pineapple juice
2 ounces lime juice
1-1/2 ounces Grenadine, or to color
2 ounces Domaine de Canton
Freshly ground nutmeg

Mix the two rums, the juices and Grenadine well in a pitcher.

Place ice in cocktail glass and pour the punch over the ice. Splash each cocktail with Domaine de Canton and freshly grate nutmeg on top.