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Cape Codder Cocktail & Cranberry Cod Ceviche

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:

  1. Pour vodka, cranberry juice, shrub, and simple syrup in a highball glass over ice.
  2. Stir until cold.
  3. Top with club soda and garnish with a lime wheel.

For the Cape Cod Ceviche:

  1. Slice cod into cubes no bigger than 1”.
  2. Heat shrub to a simmer.
  3. Poach cod in shrub for 2-3 minutes.
  4. Remove cod, leaving liquid, and place in bowl with salt, lime juice and lime zest.
  5. Place in fridge for 1-2 hours.
  6. Place onions and cranberries in a bowl.
  7. Pour the simmering liquid from the saucepan over onions and cranberries.
  8. Let soak at room temperature for 15 minutes, then put in fridge until the fish is ready.
  9. When fish is ready, in a bowl, combine fish and lime mixture with the shrub/onion/cranberry mixture.
  10. Strain off the liquid, and set liquid aside.
  11. Add the sliced jalapeños to the fish mixture.
  12. Mix together until well combined and season with salt to taste.
  13. Serve as either 4 (4-oz.) small plates, or 1 shared plate in a shallow bowl.
  14. Right before serving, drizzle about 1 Tbsp. of the reserved liquid over top of each serving of ceviche.

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Discover delicious recipes using shrubs at: www.rolandfood.com/shrubs

Contact us to learn more:
Roland Foods, LLC
800.221.4030
This email address is being protected from spambots. You need JavaScript enabled to view it.

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