Crisp Callaloo Citrus Starter Trio
This starter trio turns 'annoyingly healthy' into pure joy: raw callaloo ribbons tossed with shaved young coconut and tangelo, a scotch-bonnet-kissed ...
4 servings
Caribbean Cuisine
🟡Intermediate★★★☆☆
Nov 13, 2025
4 views
Ingredients
🍎
4 squares
banana leaves
6-inch squares, washed and chilled
🥬
1 whole
scotch bonnet pepper
seeds removed for less heat
🍎
3 whole
lime
juice and zest
🍎
1 cup
sea grapes
fresh, substitute finger limes if unavailable
🍎
2 whole
mango
firm but ripe, preferably Julie or Kent variety
📦
4 cups
fresh callaloo leaves
substitute baby spinach if unavailable, stems removed
🍎
1 whole
young coconut
white flesh only, chilled
📦
2 whole
tangelo
zest and segments, pith removed
📦
1/4 cup
pumpkin seeds
raw, unsalted
🥬
1/4 whole
red onion
very thinly sliced
🍎
2 tablespoons
extra virgin coconut oil
🌶️
1 teaspoon
sea salt
flake salt preferred
📦
2 tablespoons
cilantro
leaves only, roughly torn
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Toast pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until they pop and turn golden. Immediately transfer to a spice grinder with 1/2 teaspoon sea salt and pulse to a coarse dust. Set aside in a cool, dry place.
Step 2
Roll callaloo leaves into tight cigars and slice into hair-thin ribbons using a sharp knife. This chiffonade technique prevents bruising and maintains the vibrant green color. Submerge in ice water for 5 minutes to crisp.
Step 3
Remove coconut flesh carefully in one piece using a spoon, then shave into paper-thin ribbons using a vegetable peeler. Keep submerged in ice water to maintain texture.
Step 4
Segment tangelo by cutting away all peel and pith, then slice between membranes to release perfect segments. Reserve any juice that collects.
Step 5
Heat a cast iron pan until smoking hot (surface temp 450°F). Quickly sear mango halves, cut-side down, for 45 seconds only - just enough to caramelize the edges while keeping the interior cool and firm.
Step 6
Immediately transfer seared mango to ice bath for 2 minutes to stop cooking. Remove skin and slice into paper-thin rounds using a mandoline, maintaining the seared edge pattern.
Step 7
Finely mince scotch bonnet, then using the back of your knife, mash with 1/2 teaspoon salt to create a paste. This releases the capsaicin evenly throughout the dish.
Step 8
Combine sea grapes with 2 tablespoons lime juice, red onion slices, and a pinch of salt. Let stand 10 minutes - the acid will cause the grapes to 'pop' and release their briny essence.
Step 9
Drain callaloo, coconut, and mango thoroughly on kitchen towels. Any residual water will dilute the intense flavors.
Step 10
In a chilled bowl, toss callaloo ribbons with tangelo segments, coconut shavings, 1 tablespoon lime juice, and scotch bonnet paste. Use your hands to gently massage the flavors together - the heat from your fingers will slightly wilt the callaloo and release the coconut oils.
Step 11
Arrange mango carpaccio on chilled plates in overlapping circles. Drizzle with remaining lime juice, scatter pumpkin seed dust over generously, and finish with a few drops of coconut oil.
Step 12
Mound the callaloo mixture in the center of each plate, creating height and texture contrast.
Step 13
Drain sea grape ceviche, discarding liquid. Spoon alongside the callaloo, garnish with cilantro leaves and a final kiss of lime zest.
Step 14
Serve immediately on chilled banana leaf squares for authentic island presentation and subtle aromatic enhancement.
✨Chef's Tips
- ★The 45-second sear on the mango is critical - any longer and you'll lose the temperature contrast that makes this dish extraordinary. Use an infrared thermometer for precision, or test by sprinkling water on the pan - it should dance and evaporate immediately.
- ★Scotch bonnet oils can linger on skin for hours. Rub your hands with a mixture of lime juice and salt before washing with soap to neutralize the capsaicin completely.
- ★If sea grapes aren't available, create 'caviar' by mixing 1 tablespoon chia seeds with 1/4 cup coconut water and 1 teaspoon lime juice. Let stand 15 minutes for a similar popping texture.
- ★The banana leaves aren't just presentation - they release subtle vanilla notes when chilled. Pass them quickly over a gas flame for 3 seconds to enhance this aromatic property.
- ★For restaurant-quality plating, use a ring mold for the callaloo mixture. Pack it firmly, then gently lift to reveal a perfect cylinder that holds its shape throughout service.
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