Here is the French Polynesian-style ceviche. Serve this to the guests while they are waiting for the pig to roast. This recipe only serves three people, so you’re going to be busy multiplying this by 10 or 20 after depleting your checkbook buying the fish.
The technique of soaking a food in a liquid to flavor it—or in the case of meats, to tenderize the cut—was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.