2Shekamoos

Caribbean · Island notes

Cayman Islands

Fresh seafood, bright ceviches, island lobster and relaxed lunches by the water. This is the beginning of our Cayman Islands notebook.

Crispy-skinned fish with shrimp, squid and vegetable mash

01

Seafood

Crispy-skinned fish with seafood

A crisp fillet served with shrimp and squid, a golden sauce and a hearty vegetable mash.

Filled pasta in a glossy sauce with grated cheese

02

Pasta

Filled pasta with grated cheese

Delicate filled pasta folded through a glossy savory sauce and finished with grated cheese.

Pink-fish nigiri served with three small seafood preparations

03

Raw bar

Nigiri with a ceviche trio

Five pieces of pink-fish nigiri paired with three bright preparations of seafood, avocado, corn and seaweed.

Sliced stuffed chicken with roasted vegetables and orange puree

04

Main dish

Stuffed chicken with orange purée

Sliced chicken wrapped around a savory filling, served with roasted vegetables, greens and a smooth orange purée.

Lightly seared fish with tomatoes, potatoes and relish

05

Seafood

Seared fish with tomatoes

Rosy slices of lightly seared fish arranged over colorful tomatoes, potatoes and a savory relish.

Seafood ceviche in citrus broth with crisp plantain chips

06

Ceviche

Citrus ceviche with plantain chips

Tender seafood and peppers in a vivid citrus broth, accompanied by long, crisp plantain chips.

Tuna tartare with avocado cream, pickled garnish and plantain chips

07

Raw bar

Tuna tartare and avocado

Finely diced tuna layered over a cool vegetable base, with avocado cream, pickled garnish and plantain chips.

Golden laminated pastry filled with cured ham

08

Bakery stop

Flaky pastry filled with ham

A deeply golden, many-layered pastry wrapped around generous folds of savory cured ham.

Creamy risotto topped with Caribbean lobster meat

09

Lobster

Caribbean lobster risotto

Creamy golden risotto crowned with sweet lobster meat, herbs and bright touches of red pepper.

Battered fish and chips served beside a grilled wrap and salad

10

Casual lunch

A relaxed island lunch

Golden battered fish and thick-cut fries alongside a grilled wrap, crisp salad and cool dipping sauces.

Pepper-crusted seared tuna over dumplings and tomato sauce

11

Seafood

Seared tuna in a rich tomato sauce

Pepper-crusted tuna with a rosy center, served over tender dumplings and a warm tomato-based sauce.

Seared tuna with greens, okra and dark puree

12

Seafood

Seared tuna with okra

Thick slices of lightly seared tuna paired with greens, whole okra and a dramatic dark purée.

Glazed lamb chops over potato puree with greens and sprouts

13

Lamb

Glazed lamb chops

Two bone-in lamb chops over smooth potato purée, finished with a glossy sauce, tender greens and sprouts.

Slow-braised meat with marrow and glossy sauce over golden puree

14

Braised main

Slow-braised meat with marrow

Fork-tender braised meat and marrow in a deep, glossy sauce, served over a smooth golden purée.

Split lobster tail served with creamy filled pasta

15

Lobster

Lobster tail with creamy filled pasta

A split lobster tail alongside generously sauced filled pasta, finished with herbs and green oil.

Carpaccio with savory puree, radish, toasted hazelnuts and greens

16

Carpaccio

Carpaccio with toasted hazelnuts

Paper-thin slices arranged around a savory purée, with crisp radish, toasted hazelnuts and delicate greens.

The notebook is open

More Cayman Islands meals are coming.

We’ll keep adding the dishes worth remembering as the island collection grows.

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