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Shrimp in the Style of Tamaulipas Opakapaka Ceviche

BROADCAST DATE:   January 20, 2002
Shrimp in the Style of Tamaulipas
From the Kitchen of:
Executive Chef Sergio Perez of Maui Tacos

    2 Tbs. vegetable oil
    1/2 c. Maui onion, chopped
    2 clove garlic, chopped
    1 tomato, chopped
    fresh ground pepper
    1 bay leaf
    fresh jalapeno, chopped, to taste
    1 oz. butter
    1/2 lb. shrimp, peeled and deveined
    1 Tbs. fresh cilantro, chopped

Heat oil in saucepan, add onion and garlic, cook for 30 seconds.  Add tomato, shrimp, bay leaf and chili, adjust seasoning.  Cook for 3 to 4 minutes.  Add butter and sprinkle with cilantro.  Serve with rice or pasta.

Opakapaka Ceviche
From the Kitchen of: 
Executive Chef Sergio Perez of Maui Tacos

    1 lb. opakapaka, diced 1/4 inch
    1 c. fresh lime juice
    1 lb. ripe tomato, diced
    1/2 c. Maui onion, diced
    1 bunch fresh cilantro, chopped
    fresh chopped chilies to taste
    1/4 c. jalapeno juice
    salt to taste

Place fish in glass bowl with lime juice and marinate in refrigerator for 2 1/2 hours.  Drain, and add remaining ingredients.  Mix well.  Let sit in refrigerator for 1 hour then serve with chips or as a salad.