This marinated snapper ceviche is different from the others because the spicy chile-vegetable mixture is spread on the fish after it has finished “cooking.”
Author: Dave DeWitt
Zesty Smoked Salmon Dip with Pepperoncini
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.
Crazy Cajun Salmon
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.
Creole Sauce
This Creole sauce, similar to that served at the world renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery.
Sichuan-Marinated Grilled Tilapia Fillets with Three-Chile Sweet and Sour Sauce
Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
Ceviche de Corvina (Peruvian Sea Bass Ceviche)
The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used in ceviche as well.
Scallop and Shrimp Ceviche
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.
Shrimp and Okra Stew
The interesting combination of shrimp and bananas gives this west African dish an exotic flair. It is light and delicious. Serve it with hot, cooked rice
Spicy Crab Stir Fry with Bacon and Wonton Strips
This spicy crab stir fry combination comes from an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception.
Barbecue Shrimp
This Cajun-based recipe is actually cooked, not barbecue shrimp. Using the barbecue sauce as a condiment reduces the need for a number of ingredients.