Ceviche class

Lobster with Lime, Coconut and Habanero
• * * * * * Ceviche * * * * *
• ¾ cup canned coconut milk
• ¼ cup freshly squeezed lime juice
• ¼ cup freshly squeezed orange juice
• ¼ cup rice vinegar
• 1 tablespoon Thai or Vietnamese fish sauce
• ½ habanero chile, seeded, membrane removed, and cut lengthwise
• 1 tablespoon peeled and chopped fresh ginger
• Kosher salt
• 6 (1-pound) lobsters
• 2 green plantains, peeled, thinly sliced lengthwise, and fried, for garnish
• * * * * * Mango Pico de Gallo * * * * *
• 2 cups diced mango
• 1 cup diced red onion
• ½ cup diced red bell pepper
• ½ cup diced poblano chiles
• 1 habanero chile, seeds and membranes removed, diced
• ¼ cup chopped fresh cilantro leaves
• ¼ cup chopped fresh mint leaves
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon honey
• 1 teaspoon kosher salt
Preparation:
Make the Ceviche: In a nonreactive bowl, mix together all of the ceviche ingredients except the lobster, season with about 1 teaspoon of salt or to taste, cover, and refrigerate.
Meanwhile, in a large pot, bring at least 6 quarts of salted water to a rolling boil. Add the lobsters, cover the pot, return the water to a boil, and cook the lobsters for 7 minutes more, or until the shells are bright red. Do this in batches if the pot is not large enough to accommodate all of the lobsters. Remove the lobsters, wrap each in aluminum foil, and let cool. Cut the lobsters in half down the back and remove the tail meat. Reserve the tail shells. Break off the claws and knuckles, crack the shells, and remove the meat. Chop the meat into bite-size pieces.
Make the pico de gallo: In a medium-size bowl, stir together the ingredients for the Mango Pico de Gallo and set aside.
In a medium-size mixing bowl, combine the lobster meat with the other ceviche ingredients. For an appetizer, put ½ lobster tail shell in the center of each chilled plate, and fill with lobster. Garnish with Mango Pico de Gallo and crispy fried green plantain chips, and serve.

Seared Mahi Mahi with Roasted Corn and Pickled Green Tomato
10 ears sweet corn (about 5 cups cut off cob)
1/2 cup green bell pepper, cut into small dice
1/2 cup red bell pepper, cut into small dice
1/2 cup red onion, cut into small dice
1/2 cup yellow onion, cut into small dice
1/2 cup celery, cut into small dice 3/4 cup sugar
1 1/2 teaspoons mustard seed
1/2 teaspoon celery seed
1/4 teaspoon ground turmeric
2 cups cider vinegar
1 1/2 cups water
12 whole cloves garlic
4 whole dried chipotles
Preparation
1. Husk the corn and cut the kernels off the cob.
2. Combine all of the ingredients, except the corn, in a 3-quart stainless pot. Simmer for 15 minutes, add the corn kernels, and continue to simmer for 5 more minutes.

Florida Pink Shrimp Ceviche with Pickled Onions, BBQ Corn Nuts, and Plantain Chips
[Ceviche is an appetizer that is popular throughout Latin America. The acidity of the lime juice actually “cooks” the shrimp or fish and firms the flesh.
Serves 4
• 1 lb. shrimp, peeled and cleaned
• 1 large tomato, roasted peeled and seeded
• 2 jalapeno peppers, roasted peeled and seeded
• 2 red peppers, roasted peeled seedless
• 1/2 medium onion, roasted
• 3/4 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1/4 tomato juice
• tabasco
• 1 small tbs. sugar
• salt

Place cleaned shrimp into a pot of boiling water for approx. 2 minutes (no longer) then remove to an ice bath. Place all other ingredients in the blender and liquefy. Pour the shrimp over mix and chill.

Garnish
• 1 small whole red onion sliced thin
• 2 tbls. chives, chopped
• 2 tbls. scallions, chopped
• several whole leaves cilantro
• 1 large tomato chopped

Combine all garnish ingredients and toss with shrimp ceviche before serving

To Serve
popcorn
cornnuts
Diver Scallops with Orange, Jicama, Green Onion and Toasted Almond Salad

Ahi Tuna Tartare with Toasted Cumin and Sweet Bell Pepper Vinaigrette,
Lemon Confit, and Oil Cured Olives

Harissa Hot Chili Paste (Tunisia)
3 ounces mild and hot chilies — dried
mixture of anchos, New Mexican and — guajillos
1 clove garlic — crushed with salt
1/4 teaspoon salt — for above
1 teaspoon coriander — ground
1 teaspoon caraway seed — ground
1 red bell pepper — roasted
1 teaspoon fine sea salt
olive oil

Stem Seed and break up chilies. Place in a bowl and pour over boiling water.
Cover and let stand 30 minutes. Drain; wrap in cheese cloth and press out
excess moisture. Do the same for the red Bell Pepper. Grind chilies in food
processor with garlic spices, red bell pepper, and salt. Add enough oil to
make a thick paste. Pack the mixture in a small dry jar; cover the harissa
with a thin layer of oil, close the with a lid and keep refrigerated. Will
keep 2 to 3 weeks in the refrigerator with a thin layer of oil on top.

Wild Mushroom Ceviche with Grilled Goat Cheese Toasts

2 pounds button or tiny field mushrooms, washed and stems removed
1/3 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
1/3 cup freshly squeezed orange juice
1/3 cup olive oil
1 small red onion, thinly sliced
1 small red bell pepper, seeded and julienned
3 cloves garlic, squeezed through a garlic press
1 tablespoon chopped cilantro leaves
Salt and pepper to taste
Place the mushrooms in a mixing bowl. Add the citrus juices and olive oil, and toss. Let sit at room temperature for 1 hour, tossing occasionally. Add the onion, bell pepper, garlic, cilantro, salt and pepper, and mix well. Let sit in the refrigerator to marinate the mushrooms, about 2 hours.