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Prep work at The Wave Restaurant in Vero Beach, FL

Chef's Recipes

Chef prep work at The Wave Restaurant, Vero Beach FL

Costa Grilled Cheese

Ingredients:

  • 16 oz. sliced Manchego cheese
  • 4 oz. figs marmalade
  • 2 oz. locally harvested arugula
  • 2 loaves of Cuban bread
  • 1 cup whole butter, cut into cubes

Method:

Divide in half and lay out Cuban bread. Divide the Manchego slices evenly. Spread the fig marmalade evenly and top with the local harvest arugula.In a non-stick pan, or on a flat griddle, melt half of the butter.Lay each sandwich in the hot melted butter, cooking until golden and crispy.Add the remaining butter to the pan and flip the sandwiches into the freshly melted butter.Cook until golden and crispy.If necessary, place the sandwiches in a 350 degree oven to further melt the cheese.

Ceviche:

  • 1 1/2 pound whitefish (red snapper, flounder,
    grouper, or tilapia)
  • 2 oz celery
  • 1 oz ginger
  • ½  red onion
  • 1 clove garlic
  • 10 limes
  • 3 oz cilantro
  • rocoto pepper sauce (see below)

Directions

Finely chop the garlic, ginger, and celery.

Slice the fish into bite-sized pieces and mix in a large bowl with the salt and white pepper. Add the lemon juice and mix very well with the garlic, ginger, and celery.

Add approximately 4 tablespoons of the rocoto pepper sauce. Taste to set the right amount of heat.

Add the red onion thinly sliced and the chopped cilantro.
Mix again.

Rocoto pepper sauce:

  • 1 teaspoon rocoto pepper paste
  • 1 red bell pepper
  • 3 slices white bread (sliced)
  • ½ cup milk

Directions

Blend the rocoto pepper paste with red bell peppers, white bread, milk, and water.