March 22, 2023

Recipe of the week

Emmer and Rye Teams Up with Cayman Jack on Cinco de Mayo

From Austin Food Magazine

Hayden Walker May 4, 2018 Featured, Holidays, Rainey Street
Last Saturday, Emmer and Rye introduced limited edition food item, custom designed by Chef Kevin Fink to pair perfectly with Cayman Jack’s premium margarita.

The cocktail is produced handcrafted with 100 percent blue agave nectar from Mexico, pure cane sugar and organic limes. To complement its flavors, Chef Kevin Fink is preparing a Red Snapper Ceviche with Mole Verde, Benne Seed and Cilantro.

“Emmer & Rye is all about relationships with our community and farmers, we serve a menu dedicated to South Texas and highlighting what is so special about the area. Spring is a great time in Texas, from Strawberries to the beginning of chilies.” Kevin Fink, Executive Chef & Owner Emmer & Rye. “We’re excited to partner with The Surfrider Foundation to host a unique Cinco de Mayo celebration with Cayman Jack margaritas. We’re creating a new dish for the event, a Red Snapper Ceviche, which was inspired by and pairs well with the authentic taste of Cayman Jack’s premium prepared cocktails.”

This complimentary pairing will be given on a first come first serve basis and drinks will only be available to those aged 21+ while supplies last.

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For a Red Snapper Ceviche recipe we found this:

Red Snapper Ceviche

By ALLEN SUSSER From Food and Wine

Chef Allen Susser prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well. “Dice the fish into uniform pieces, so they cook evenly in the citrus juice,” he advises.


1 pound skinless red snapper fillets, cut into 1/4-inch dice 3/4 cup fresh lime juice 1/4 cup fresh lemon juice 1 jalapeño, seeded and minced 1/2 cup finely diced red bell peppers 1/2 cup finely diced yellow bell peppers 1/2 thinly sliced small red onion 1 minced small garlic clove Pinch of ground cumin Pinch of crushed red pepper Salt 1 tablespoon minced cilantro 1 tablespoon extra-virgin olive oil

How to Make It

In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro and extra-virgin olive oil and serve.


© Wendell T. Webber

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