Sweet/Savory Variations on Poke and Ceviche Rise in Popularity on Menus | Food Newsfeed
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Sweet/Savory Variations on Poke and Ceviche Rise in Popularity on Menus

August 18, 2016 Industry News
Industry News

Recently, when executive chefs from colleges and universities across the country gathered in the Dole Packaged Foods Kitchen to cook with fruit, poke was the dish on their minds. Once “Hawaii’s soul food,” seafood lovers are adopting poke as a popular appetizer, and chefs are experimenting with complementary ingredients to create new and tastefully unique versions. For the chefs in the Dole Kitchen, accenting fresh fish with sweet/savory fruit flavors and marinades–using DOLE Chef-Ready Cut Mango Cubes and DOLE Pineapple Juice–made the dish.

In tropical climates, fish and fruit combinations such as Seafood and Mango Ceviche and Fish Cakes with Mango Salsa are familiar fare. Both refreshing and satisfying, combining fresh fish with DOLE Chef-Ready Cuts Mango Cubes, Pineapple Cubes, Sliced Strawberry, Mandarin Oranges and Sliced Bananas with spicy peppers, herbs and pineapple juice-spiked marinades make it possible to put these popular flavors on the plate year round.

For more information about using DOLE Fresh Frozen Fruits and DOLE Pineapple Juice in innovative fresh fish dishes, contact Donna Skidmore at [email protected] 

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