A ceviche is a raw seafood dish, originating in Peru. This recipe adds a bit of a California twist by adding sliced avocado to the dish.
Ingredients
1 pound (450 g) bay scallops
1/2 cup (125 mL) lemon juice (about 3-4 lemons)
4 red bell peppers, roasted, peeled, and seeded
2 tablespoons (30 mL) balsamic vinegar
2 tablespoons (30 mL) extra-virgin […]
A dead easy recipe that can be whipped up in about 15 minutes from minimal ingredients for maximum style.
Ingredients
Pasta (taglietelli, spaghetti or angel hair prefered)
Mascarpone cheese (or similar mild cream cheese - e.g. Philadelphia)
Tomato puree (paste)
Vodka
Caviar (or lumpfish roe - cheaper alternative)
Whole lemon
Boil a kettle and put the pasta on. Melt the cheese (do not […]
Low Country Shrimp and Grits
Ingredients
2-2½ cups Shrimp Stock (shrimp peels & parts,dried shrimp flakes, mirapoix, peppercorns)
3-4 strips thick smoky Bacon
1 lb large Shrimp, peeled (use peels to make stock)
1 pint (divided) heavy Cream
1 recipe coarse grain Hominy Grits, time to complete when Shrimp are ready to serve
Butter
½ Onion, minced
2-3 cloves Garlic, minced
1-2 Jalapeños, seeded, julienned/minced
dash […]
Gravlax is a dish based on very fresh salmon. The salmon is first sliced very thinly and laid out on a serving dish where it is drizzled lemon or lime juice or very occasionally a wine vinegar, sometimes using olive oil as well. It is then sprinkled liberally with dill. The salmon is then covered […]
Crab Quesadillas with Mango Salsa
Crab Quesadillas
Ingredients
1 lb. lump crabmeat
1 package of 6-inch round flour tortillas
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1/2 of a red onion, cut into strips
1 tablespoon olive oil
8 oz. mascarpone cheese
1/4 tsp. cayenne pepper
1/4 cup cilantro, finely chopped
1 cup Monterey Jack cheese, […]
Ceviche (or cebiche) is the most famous dish of Peru. In its classic form, it is composed of chunks of raw fish, lime juice, chopped onion, and minced ají limo or rocoto, both types of chiles. The recipe below for Ceviche of Shrimp and Sea Bass is not “authentic” but should be edible.
Ingredients
1 pound Shrimp […]
Caviar is the processed, salted roe of various species of fish, most notably sturgeon. It is commercially marketed throughout the world as a delicacy and is eaten principally as a garnish or spread, as with hors d’oeuvres.
The most well known fishery for caviar is the Caspian Sea, with Russian, Iranian, Azerbaijani, and Kazakh fishermen account […]
Scallops are shellfish. Normally only a cylindrical part is sold, with the grain running along the axis. Scallops are available in two sizes. Bay scallops are about 1/4″ to 5/8″ in diameter, and 1/2″ to 5/8″ in length. Sea scallops are about 1″ to 1.6″ in diameter, and 1/2″ to 5/8″ in length. Scallops are […]
Squid, sometimes considered shellfish, are related to octopuses. The term calamari can mean deep-fat fried squid or squid in general.
It is common to sell the condom-shaped hollow swimming organ alone, fresh or frozen. Squid are typically white, at least by the time of sale. The swimming organ may be stuffed whole or sliced into rings. […]
Snails, known as escargot (ESS car GO) in French cuisine, are mollusks found both on land and in the sea. Yes, people eat them. Today they are commonly harvested in citrus groves.
Recipes using snails include
Paella