Cayman Hot Dogs with Mango Slaw and Redfish Ceviche


  • 8 ounces redfish, sliced
  • 2 ounces red onion, diced small
  • 1 ounce red and green bell pepper, diced small
  • 2 ounces coconut milk
  • 1 ounce lime juice
  • 1 ounce cilantro, chopped
  • Salt and freshly ground black pepper to taste
  • 2 ounces mango, thinly sliced
  • 2 ounces papaya, thinly sliced
  • 2 ounces soba noodles, cooked
  • 1 ounce cucumber, thinly sliced
  • ½ ounce green onion, thinly sliced
  • ½ ounce cashews, chopped
  • 1 ounce sesame dressing, your recipe
  • 8 hot dogs
  • 8 hot dog buns


Combine fish, onion and bell peppers and toss with coconut milk, lime juice and cilantro. Season with salt and pepper to taste; set aside.

Combine mango, papaya, noodles, cucumber, green onion and cashews. Toss with sesame dressing and season with salt and pepper to taste; set aside. 

Grill hot dogs and buns. Top with ceviche and slaw. Makes 8 servings.

Executive Chef Michael Farrell, Westin Grand Cayman Seven Mile Beach Resort & Spa, Cayman Islands