Club tropicana

The sweet nectar of juicy, golden pineapples adds a tropical twist to these dishes made for alfresco feasting.

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Snapper and pineapple ceviche

SERVES 6 // PREP 15 MINS (PLUS MARINATING)

Bright and zesty, this ceviche teams pineapple with delicate snapper for a vibrant twist on the Mexican classic – the perfect dish to cool off at golden hour. Serve it alongside our Spicy Margarita (see recipe, right) for a pairing that sings of summer.

550 gm skinless saddletail snapper fillets, pin-boned,

thinly sliced

200 gm pineapple, thinly shaved on a mandolin

1 red capsicum, finely diced

2 golden shallots, thinly sliced

1 jalapeño, seeds removed, finely chopped

1 garlic clove, crushed

1½ tsp ground cumin

½ tsp Aleppo pepper

125 ml (½ cup) each lemon and lime juice

1 tbsp fruity extra-virgin olive oil

1 avocado, finely diced

Micro coriander, to serve

1 Place snapper, pineapple, capsicum, shallot, jalapeño, garlic, spices and citrus juices in a nonreactive bowl and toss to combine. Cover and refrigerate, stirring halfway through, to marinate (30 minutes; or until fish turns opaque).
2 Drain ceviche (discard liquid). Stir in olive oil. Season to taste.
3 Arrange ceviche on chilled plates. Top with avocado and micro coriander to serve.

Pineapple Spicy Margarita

MAKES 2 // PREP 5 MINS // COOK 5 MINS (PLUS STANDING, CHILLING)

This cocktail is summer in a glass. Laced with a touch of tropical sweetness, it’s bold yet balanced, and on the right side of spicy – the perfect companion to salty snacks and sunset sessions.

Lime wedge, for rubbing