1 lb sushi grade Tuna, cut in 1/4 inch cubes
2/3 C quartered Cherry Tomatoes
1/4 C thinly julienne Red Onion
2 Tbsp finely diced Jalapeño
2 Tbsp finely chopped Cilantro
1 Tsp grated Garlic
2 Tbsp Olive Oil
2 Tbsp fresh Lemon juice
1 Tsp Lime zest
2 1/2 Tbsp fresh Lime juice
1/4 Tsp Sea Salt
1/2 C 1/4 inch diced avocado
12 Radicchio Lettuce cups
Sea Salt and freshly cracked Black Peppercorns
In a clean medium size bowl, add all ingredients except for avocado, radicchio cups and sea salt and freshly cracked black peppercorns. Toss all ingredients together, cover and refrigerate for 20 minutes. Stir ceviche every 5 minutes of the 20 minute marinating time.
Place radicchio cups on a clean service platter, divide ceviche along with the juices evenly amongst the 12 radicchio cups.
Top each ceviche cup with avocado pieces and season with sea salt and freshly cracked black peppercorns to taste.
*This recipe contains a vegetarian alternative using Tempeh
1 C Jasmin Rice
1 1/2 C Water
Place rice in a pot and wash thoroughly with water until water runs nearly clear. Tip the pot and drain off the water. Place 1 1/2 C water to pot and cover. Cover the pot and place over medium heat and bring to the boil, approximately 5 minutes. As soon as rice starts to boil, reduce heat to lowest temperature and cook covered till done, approximately 10 minutes. Fluff rice with a fork and cover to keep warm.
Thai Vegetable Curry
1 Tbsp Coconut Oil
1 C diced Carrot
2 C quartered Mushrooms
1 Tbsp sliced Garlic
1 /2 C fine diced White Onion
4 Tbsp Thai Red Curry Paste
1 1/2 C Chicken or Vegetable Stock
1 x 400 mL can Coconut Milk
1 C halved Green Beans
1 C julienne Red Pepper
1 C julienne White Onion
Sea Salt for seasoning
freshly cracked Black Peppercorns for seasoning
Lime wedge for plating
fresh Cilantro for plating
Heat a pot to medium high heat, add coconut oil followed by mushrooms and carrots. Allow the vegetables to brown on all sides. Add garlic and diced onion and allow them to brown. Add curry paste, stock and coconut milk and mix till all combined. Reduce heat to medium and simmer till the sauce reduces and thickens slightly, approximately 12 minutes. Add beans, peppers and onions, and simmer for another 5 minutes or so, making sure to keep vegetables crisp but still tender and hot. Season with salt and pepper, remove from the heat, cover and keep warm.
Lime and cilantro will be used in final plating.
Salmon / Tempeh
1 1/2 Lbs Salmon filet (skin on) OR 230 grams Tempeh
1/2 Tbsp Coconut Oil
Sea Salt for seasoning
freshly cracked Black Peppercorns for seasoning
Cut the salmon or tempeh into 4 equal portions.
Heat a skillet to medium high heat and add coconut oil. Season salmon or tempeh with salt and pepper on both side and place skin side down (salmon) in the pan first. Cook till skin in crispy and browned and salmon begins to cook through, approximately 5 minutes. Using an offset spatula or a fish spatula, gently and slowly flip salmon or tempeh and repeat till cooked to desired doneness. Salmon should take another 5-7 minutes. Remove pan from heat and begin to plate your meal.
340 g of 31 – 40 sized Shrimp (deveined, skin on, tails on)
2 Tbsp Extra Virgin Olive Oil
2 1/2 Tbsp chopped Garlic
3/4 Tsp Smoked Paprika
1/8 Tsp freshly cracked Black Peppercorns
2 Tsp Lemon juice
1 C loosely packed fresh Basil leaves
large crystal Sea Salt for finishing
If shrimp is frozen make sure they are fully thawed and drained before staring the recipe.
Place a cast iron or oven safe pan in a cold oven and heat to 400 degrees Fahrenheit. You can also use a tray if you intend to transfer the finished dish to a serving platter after cooking. I use an oven safe pan so the dish stays hot for a longer time once served and so there is one less dish to wash later on.
Mix shrimp, oil, garlic, paprika, and black pepper in a bowl and mix well.
Once oven and pan are hot, place the shrimp on the hot pan in a single layer so each shrimp is touching the hot surface of the pan. Do not crowd the pan or stack any shrimp. Close the oven door and let the shrimp cook for 5 minutes.
Using a clean dry rag, remove the hot pan from the oven and transfer to a trivet on the table. Drizzle the lemon juice over the whole pan of cooked shrimp. Spread the basil all over the shrimp and season liberally with sea salt.
Serve hot with the sides of your choice.
24 Malpeque Oysters or similar to your liking
1 1/2 C Panko Breadcrumbs
3 Tbsp Extra Virgin Olive Oil
2 Tbsp very finely chopped fresh Garlic
2 Tsps finely chopped fresh Flatleaf Parsley
1/2 Tsp ground Paprika
Kosher Salt for seasoning
Freshly cracked Black Peppercorns for seasoning
Heat your grill to medium-high heat.
Wash all the oysters under running water using a towel and an abrasive tool (scouring pad, steel wool, or abrasive sponge). Hold the oyster, one at a time in the towel and use the abrasive tool to scrub them clean until all the small shell shards are removed. Place on a tray flat side up.
Using a shucking tool and a clean dry towel, shuck each oyster and discard the flat part of the shell (I hear Marilyn Denis and Roger Mooking have a nice video showing you how to do this – hehehe). Make sure to preserve as much of the oyster liquor (juice) as possible. Using the tip of the oyster shucker, run it along the underside of the oyster to separate the shell from the oyster muscle so that the oyster can move freely in the shell.
Once all the oysters are shucked move onto the topping. Combine all the remaining ingredients into a clean bowl and mix well without breaking up the panko any more than it already is. Add salt and pepper to taste. Evenly distribute the topping onto the oysters and place on hot grill, close the lid. Cook the oysters for about 5 minutes or until the oysters are bubbling and the crumbs start to brown.
Remove and transfer to a serving platter, allow a couple minute till cool enough to handle shells as the liquid and oysters will be very hot.
Try not to eat more than a half dozen. I dare you.
- 12 Jumbo Shrimp (16/20 size), peeled, tail-on (about 12 oz)
- 1 Tsp finely chopped Garlic
- 1 Tsp finely chopped Shallot
- 1 Tsp fresh Lemon Zest
- 1/2 Tsp Ground Coriander
- 1 Tbsp Olive Oil
- 1/2 cored Pineapple, sliced into 6 spears
- 2 Tbsp store bought Chili Oil
- 1/4 Tsp Kosher Salt
- 1/4 C Coconut Milk
- 1 Tsp Honey
- Fresh Mint Leaves, for garnish
- Fresh Basil Leaves, for garnish
Preheat BBQ to medium high heat.
Pat shrimp dry and place in a medium bowl. Add garlic, shallot, lemon zest, ground coriander, pinch of kosher salt and olive oil, and very gently toss to combine. Let stand for at least 15 minutes, refrigerated, to marinate. Using a pair of metal skewers, thread shrimp on both tail and “head” side, leaving about half inch of space in between each shrimp. You will end up with a total of two sets of skewered shrimp (6 per pair of skewers).
Place pineapple spears on a large plate and drizzle over chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over with the oil.
Place the seasoned pineapple spears directly on the grill, cooking about 3-4 minutes per side (without moving the spears too much) to get nicely caramelized grill marks. Transfer to a large serving platter and finish seasoning with a touch of salt.
Place skewered shrimp onto grill and cook over direct heat until they appear pink and just firm at the thickest part, about 2-3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Remove from heat and carefully remove shrimp from hot skewers. Arrange shrimp over the grilled pineapple.
In a small bowl, mix the coconut milk and honey until the honey is fully dissolved into coconut milk. Drizzle the mixture over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.