JAM | Jun 21, 2023

Mexican classics with chef Colquhoun-Irie Style

/ Our Today

Reading Time: 2 minutes
Chef at Sandals South Coast, Odane Colquhoun (Photo: Contributed).

Mexico has, over time, made its mark on the international food industry for popular dishes and attracting many food lovers from all around the world.

If you are unable to book your trip to the destination anytime soon, let us bring Mexico to you. Chef at Sandals South Coast, Odane Colquhoun shares his favourite Mexican classics with a Jamaican twist that you can enjoy with your friends and family.

Tropical Jerk Shrimp Ceviche

Serves two

8 whole shrimps
2 teaspoons vinegar
½ diced red pepper
½ sliced red pepper

½ diced green pepper
½ sliced green pepper
2 tablespoons chopped red onion
1 chopped celery stick
2 tablespoons diced ripe plantain
1 tablespoon chopped cilantro
3 tablespoons olive oil
Salt and pepper to taste
½ cored pineapple
4-5 orange slices
1 roasted scotch bonnet pepper

Coconut Sour Cream

¼ cup coconut milk
½ cup sour cream
1 teaspoon lime juice
1 teaspoon sugar
Salt & pepper to taste

Salsa Verde

2 tablespoons cilantro
2 tablespoons oregano
2 tablespoons basil
4 tablespoons olive oil
1 clove garlic
2 tablespoons escallion


Coconut Sour Cream

  1. In a bowl, combine ¼ cup coconut milk, ½ cup sour cream, 1 teaspoon lime juice, 1 teaspoon sugar and salt & pepper to taste.
  2. Mix until smooth.

Salsa Verde

  1. In a blender, place 2 tablespoons cilantro, 2 tablespoons oregano, 2 tablespoons basil, 4 tablespoons olive oil, 1 clove garlic, and 2 tablespoons escallion.
  2. Blend ingredients together until almost smooth.

Escoveitch Fish Tacos

  1. Season fish with salt and pepper, then season flour with salt and pepper.
  2. In a small pot add oil and heat to approximately 350 degrees Fahrenheit.
  3. Coat fish in flour, then place fish in hot oil and cook for approximately five minutes and set aside.
  4. In another pot, pour oil and lightly sauté vegetables, add vinegar, sugar, pimento berries and salt and pepper to taste.
  5. Warm tortillas over medium heat then place them on a plate
  6. Place fish on top of the tortilla and pour vinegar vegetables on top of the tortilla.
  7. Garnish with coconut sour cream, salsa verde, and scotch bonnet slices.


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