I first met Kashia Cave when a mutual friend told me about the work of her nonprofit, My City Kitchen, located in Hamden, Connecticut. My City Kitchen provides cooking instruction to at-risk youth, providing them real world skills as well as self-esteem and positive connections with others. Born and raised in south Trinidad, Kashia is a tireless activist who believes in the power of good home cooking. Fresh produce is a hallmark of all her dishes, no doubt gleaned from her grandfather who was a cocoa farmer. Like our mutual friend Colette Burnett, Kashia represents the promise and vibrancy of American immigrant culture. An entrepreneur who makes connections with food all over the world, she has recently become involved in importing small-batch, artisanal olive oil from Italy to both America and Trinidad. More than anything, though, Kashia has a joyful spirit that always makes my heart glad—plus she is a stellar cook! I’m proud to call her “sister.” This recipe is Kashia’s interpretation of the “soused” or “escabeche” fish dishes that are common to the Caribbean. In her version shrimp are enlivened with fresh tropical fruit and the flavorful bite of poblano chili. This ceviche makes a wonderful appetizer for a warm weather dinner party.
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