Chilled Goat and Ginger-Lime Ceviche with Scotch Bonnet

Gently poach the goat meat in simmering water until cooked through, then immediately plunge into an ice bath until chilled; pat dry and cut into small, bite-sized cubes.

In a small mixing bowl, whisk together the coconut milk, minced fresh ginger, and Scotch Bonnet ketchup until smooth and fragrant.

Add the chilled goat, steamed taro cubes, and thinly sliced raw okra to the bowl. Toss gently to ensure every piece is coated in the spicy, creamy ginger dressing.

Let the mixture sit for 5 minutes in the refrigerator to allow the flavors to marry and the okra to soften slightly.

Serve immediately in a small chilled bowl, garnished with a dusting of fresh ginger if desired.