This oyster ceviche dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters.
Recipe
Sizzling Seafood Part One
Almost every cuisine has its variety of piquant seafood, from ceviche to spicy soups to pan-fried fish. And most recipes can be adapted to add a spice component.
Our Homemade Cajun Rub Recipe
Here’s a concentrated Cajun rub has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
Ceviche with Bitter Orange
This recipe is a second version of the Ecuadorian specialty. The fish can be served as an appetizer or as a main dish for a refreshing summer meal. It is traditionally served with maiz tostada (toasted corn) or popcorn on the side. Note: This recipe requires advance preparation. Ceviche with […]
Caribbean Crayfish with Tasty’s Wet Rub
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
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Hot and Sour Ginger Shrimp
This shrimp dish is one of my favorite stir-frys because it is very quick and simple to prepare. To vary the dish I add pineapple , bell pepper, and chiles.
Grilled Oysters with Spicy Mignonette Sauce
Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
Singapore Black Pepper Crab
Black pepper crab is one of the two most popular crab dishes in Singapore. It is made with hard-shell crabs fried with black pepper.
Tangy Marinated Fish (Umai)
The key to this Borneo recipe for marinated fish is to use the freshest fish possible. The Latin American version of this dish would be ceviche, which also cooks the fish with lime juice.