
Cape Codder Cocktail & Cranberry Cod Ceviche
Roland® Shrubs are on-trend cocktail mixers made from vinegar and infused with fruit juice or botanicals. Their tart flavor adds depth and complexity to drinks and food.
Ingredients
For the Cape Codder:
- 2 oz. vodka
- 4 oz. 100% cranberry juice
- 1/2 oz. Roland® Cranberry Shrub
- 1 oz. simple syrup Club soda, to top Lime wheel, to garnish
For the Cape Cod Ceviche:
- 3 oz. Roland® Cranberry Shrub
- 1 medium red onion, thinly sliced
- 2 oz. dried cranberries
- 1 lb. line-caught cod filets, deboned
- 2 tsp. sea salt (we suggest Roland® Sea Salt)
- 8 limes, juiced, approx. 1 cup
- Zest of 2 limes, approx. 1 tsp.
- 2 jalapeños, cut into thin rings
Preparation
For the Cape Codder:
- Pour vodka, cranberry juice, shrub, and simple syrup in a highball glass over ice.
- Stir until cold.
- Top with club soda and garnish with a lime wheel.
For the Cape Cod Ceviche:
- Slice cod into cubes no bigger than 1”.
- Heat shrub to a simmer.
- Poach cod in shrub for 2-3 minutes.
- Remove cod, leaving liquid, and place in bowl with salt, lime juice and lime zest.
- Place in fridge for 1-2 hours.
- Place onions and cranberries in a bowl.
- Pour the simmering liquid from the saucepan over onions and cranberries.
- Let soak at room temperature for 15 minutes, then put in fridge until the fish is ready.
- When fish is ready, in a bowl, combine fish and lime mixture with the shrub/onion/cranberry mixture.
- Strain off the liquid, and set liquid aside.
- Add the sliced jalapeños to the fish mixture.
- Mix together until well combined and season with salt to taste.
- Serve as either 4 (4-oz.) small plates, or 1 shared plate in a shallow bowl.
- Right before serving, drizzle about 1 Tbsp. of the reserved liquid over top of each serving of ceviche.
Discover delicious recipes using shrubs at: www.rolandfood.com/shrubs
Contact us to learn more:
Roland Foods, LLC
800.221.4030
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- Servings: 2
- Type: Lunch, Dessert, Appetizer, Entree
- Cost: Under $5, $5-$10
- Categories: Cocktails, Recipes
- Tags: Cocktail, Seafood