Bella Vita Deconstructed Pineapple Guacamole
Living on a boat and being around amazing chefs taught us to think differently and to take chances. The next time you want a snack, or a light lunch, try this amazing variation on traditional guacamole
- 1 bottle of wine (not for cooking, for drinking… Brenda and I never cook without wine J)
- 1 ½ pints of cherry tomatoes, halved
- ½ small red onion, sliced very thinly
- ½ jalapeño, seeded and finely chopped
- 1 pint fresh pineapple, cut into bite-sized nuggets
- 3 medium or large ripe avocados, pitted, skin removed and sliced crosswise into ½-inch slices
- a handful of whole cilantro leaves
- 2 Tablespoons freshly squeezed lime juice
- ¾ teaspoon of sea salt
- a few grinds of freshly ground black pepper
- a few drops of hot sauce
- 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- Place the tomatoes, pineapple, red onion and jalapeño on a platter. Arrange the avocado slices on top. Scatter the cilantro leaves all over.
- Whisk together the lime juice, salt, hot sauce, and oil together and drizzle all over the salad. It’s best not to toss this salad, otherwise, the avocados will get messy. Taste for seasoning and add additional salt if necessary. A sprinkle of flaky sea salt is nice.
- Serve with tortilla chips on the perimeter of the platter or crushed on top, if desired.
The amounts for the ingredients are merely guidelines. Adjust quantities to suit your taste. Also, if you have leftover ingredients, put them in a bowl and mash them together to make an amazing traditional pineapple guacamole.
Recipes from The Galley
Over the years our guests have asked us to please share our recipes with them. Instead of a book…we thought we would share them here. This will include some of our favorite food and drink recipes from our years working crewed charters in the Virgin Islands. For those of you who have chartered with us… you remember the galley? Right…it is usually very small. So… to make the list, recipes need to be simple (simple enough for even Captain Derek to do); fresh, local ingredients when possible and have prep to plate time takes around 45 min. or less and lastly…be healthy!!
Check back often … we plan to add to our list of favorites weekly.
If you have questions or comments about any of the recipes, let us know. You can always email us at: firstname.lastname@example.org
Bella Vita Amazing Tuna Poke
3/4 pound sashimi grade tuna steak, diced
1/2 cup diced cucumber
1 avocados – peeled, pitted and diced
1/4 cup chopped green onion
1 tablespoon fresh ginger
1 1/2 teaspoons red pepper flakes
1 tablespoon toasted sesame seeds
1 1/2 teaspoons lemon juice
1/4 cup soy sauce
2 teaspoons sesame oil
In a medium bowl, combine the tuna, cucumber, avocado, ginger, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce. Stir carefully to blend, but don’t mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer – the freshness of the fish will be lost.