Luna’s Crew Wins Big at the BVI Charter Yacht Show
There was some fantastic news for our Caribbean crewed charter fleet recently when captain Nim and chef Fabiola of the luxury crewed catamaran Luna, took home first place in both the appetizer and cocktail rounds at the 2019 BVI Charter Yacht Show, sponsored by the BVI Charter Yacht Society. The good news doesn’t stop there, as Fabiola has also been featured in the Virgin Islands Property and Yacht Magazine for her excellent culinary creations. If you love food, you will definitely want to book Luna for your next Caribbean crewed charter to experience their delicious menus. Here are their winning recipes, so you can try and recreate at home.
“If you are looking for the vacation of a lifetime, look no further than sail LUNA with Captain Nim and the extraordinary first mate and chef Fabi!” Trisha, LUNA crewed charter
Captain Nim’s Lunana Cocktail
- 1 oz Mount Gay Black Barrel
- 2 oz Sour (see recipe below)
- Fresh mint leaves
- Splash of Champagne
- Fresh mint leaves
- Lemon caviar
How to make a cocktail Luna style:
Add all the cocktail ingredients into a shaker and shake until well-chilled. Strain into a chilled coupe and add a splash of Champagne and garnish with a dollop of lemon caviar on top of a mint leaf. Delicious!
Ingredients for the sour:
- 2 oz lemon juice
- 1 oz lime
- 3 oz simple syrup
How to make:
Mix all the ingredients and pour into a glass. Enjoy!
Chef Fabiola’s Fish Ceviche with Coconut Milk and Ginger
Ingredients (Serves 4-6 as an appetizer)
- 1/2 cup red onion, very thinly sliced
- 1 garlic clove, chopped
- 1/2 fresh jalapeno, seeded and minced
- 1 tsp fresh ginger root, finely grated
- 1/2 to 3/4 cup freshly squeezed lime juice (3-5 limes)
- 1 cup unsweetened coconut milk
- 1 tsp kosher salt
- 1lb fresh firm, white-fleshed fish (mahi mahi, snapper, corvina, escolar) cut into broad slices about 1/4-inch thick, sashimi grade
- 1/4 cup cilantro, chopped
- 2 tbs lemon basil, chopped
- 1 tsp lemon caviar
Place the sliced onion in a bowl of generously salted water to soak (to remove bitterness). Place the garlic, jalapeno, ginger root, lime juice and coconut milk in a blender and puree until smooth. In a large bowl, toss the pureed mixture with the fish slices. Stir to incorporate, cover and chill for 30-45 minutes.
Drain the onions and add them along with the cilantro and lemon basil to the ceviche. Taste and adjust the salt and lime, add more if necessary. Serve on a small bowl. Garnish with some cilantro and lemon basil leaves and a dollop of lemon caviar.
Get in touch with DYC to book an all-inclusive, luxury Caribbean crewed charter with Nim and Fabiola! Contact our team and they will help you organize your all-inclusive crewed getaway. Email us at firstname.lastname@example.org or give us a call at 855.650.8902.