Snack · Caribbean · 10 min
Chilled Goat and Ginger-Lime Ceviche with Scotch Bonnet
- Calories
- 208
- Protein
- 11g
- Carbs
- 24g
- Fat
- 7g
Ingredients
- 45g Game meat, goat, raw (poached/chilled)
- 60g Taro, steamed and cubed
- 40g Okra, raw, thinly sliced
- 30g Coconut milk, unsweetened
- 5g Fresh Ginger, minced
- 3.4 g Scotch Bonnet Ketchup
Method
- 01Gently 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.
- 02In a small mixing bowl, whisk together the coconut milk, minced fresh ginger, and Scotch Bonnet ketchup until smooth and fragrant.
- 03Add 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.
- 04Let the mixture sit for 5 minutes in the refrigerator to allow the flavors to marry and the okra to soften slightly.
- 05Serve immediately in a small chilled bowl, garnished with a dusting of fresh ginger if desired.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
