Bay Scallops and Tequila Ceviche (Serves 6)

2 lbs bay scallops
2 green peppers, diced
2 red peppers, diced
I red onion, diced
I chayote, diced
3 roma tomatoes, diced
1/2 cup chopped cilantro
2 cups lime juice
1 cup lemon juice
1 cup orange juice
1 cup of your favorite tequila
1 cup coconut milk
the zest of 6 oranges
Supreme wedges of the aforementioned oranges
salt to taste

  • Bring a large stockpot of salted water to a boil.
  • Add the scallops and blanch for no more than 1 minute.
  • Shock the scallops in iced water immediately, and then drain.
  • Combine all ingredients in a non-reactive bowl or container and allow to sit, refrigerated, for 3 hours, allowing the acid to marry all the flavors.
  • Serve in a martini glass garnished with avocado, green onion and tortilla chips.

BBQ Salmon with Slaw (serves 4)

2 lbs of the best salmon you can get your hands on Salt and pepper
For the slaw:
1 small red cabbage, sliced
1 red onion, sliced
1 scotch bonnet pepper
1 piece ginger, grated
1/4 cup honey
1/4 cup cider vinegar
1 cup mayo
1/4 cup dijon mustard
For the bbq sauce:
(Simplified for home use; you can make your own bbq sauce, but I hope you have a lot of time on your hands)
2 cups unseasoned bbq sauce like regular open pit... make sure it is not ‘hickory smoked’ or ‘extra chunky’ because we are only using it as a base
1/2 cup cider vinegar
1 scotch bonnet pepper
1 piece ginger, grated
I small onion, chopped
2 cloves garlic, chopped
1 mango or papaya, chopped

  • Sauté the onions and garlic until translucent. Add the mango, scotch bonnet and ginger and sauté for another 2 minutes. Deglaze with the cider vinegar and add the bbq. Let simmer for one hour, puree, and strain, adjust seasoning and reserve.
  • Slice the red cabbage and onion and toss in a bowl. In a food processor, chop the scotch bonnet and ginger, then slowly add the honey, then the vinegar, then the mustard and finally the mayo. Taste and adjust seasoning. Toss the dressing with the cabbage and let sit for an hour.
  • To cook the salmon, preheat your broiler. Season the fish with salt and pepper. Preheat a sauté pan an add canola oil. Cook the fish with the skin side up for 3-5 minutes, depending on desired doneness. Flip the salmon and coat the top side with bbq sauce. Finish under the broiler. Serve with the ginger slaw.

Churrasco Atun

2 lbs. Of the best quality tuna (yellowfin is nice)
For the chimichurri:
10 bunches curly parsley, chopped
10 garlic cloves, chopped
3 tablespoons cracked black pepper
2 bay leaves
1 tablespoon oregano
1 cup distilled white vinegar
3 cups olive oil (not extra virgin)
Salt to taste

  • Combine all the ingredients for the chimichurri and mix well.
  • Let sit at room temperature for 2 hours (or longer).
  • To cook the tuna, pre-heat a sauté pan.
  • Cut the tuna loin into four equal pieces and rub with salt and pepper.
  • Add canola oil to the pan and sear the tuna for roughly one minute on each side.
  • Serve immediately covered in chimichurri.