A Taste of Mexico!
The recipes below were inspired by a day in Mazatlán, Mexico where the hot sun beats down on you and you can smell the fresh ocean air which inspires the lust for fresh seafood and a cold margarita. You can leave your baggage and passports at home ladies and gentleman, this culinary expedition into the heart of Mazatlan, MX will leave you feeling like you spent a few hours in this famous tourist destination with a menu inspired by the Sea of Cortez and the traditional and mouth-watering flavors native to the area. You will become an active part of the meal as you will learn, prepare and enjoy an authentic strawberry and lime margarita, shrimp cocktail, and Crab stuffed sea bass with salsa.
Strawberry & Lime Margarita
1 C. Freshly juiced strawberries
1/2 C. Lime juice
1 tsp. Sugar
1 tsp. Rock salt or Himalayan rock salt
1/4 Sliced lime
1 tsp. Agave sweetener (or to your taste)
1 shot high quality Tequila (I recommend Don Pilar)
(This mixture can be enjoyed blended or on the rocks)
Mix strawberry and lime juice, agave and tequila together. Coat rim of glass with salt and sugar mixture (make sure its well mixed), last take a slice of the lime and attach to the rim of the glass. Enjoy!
6 Jumbo Shrimp
1/4 C. Chopped cilantro
1/4 C. Diced yellow onion
1/4 C. Sliced green onion
1/2 C. Ketchup
1/4 C. Lime juice
2 tsp. Rock salt
1 tsp. Pepper
1 T. Rice wine vinegar
1/4 Sliced avocado
6 Tortilla chips
Blanch shrimp at 210 degree (Fahrenheit) boiling water until pink, immediately strain and set aside in your fridge to chill.
Sauce: Mix all ingredients except the avocado and tortilla chips. Toss in 4 of the jumbo shrimp to your sauce mixture, save 2 for garnishing. Allow to chill again, serve in a vessel of your choice, hang the 2 extra prawns on the rim and fan your sliced avocado over the top of the cocktail, enjoy with your chips!
Crab Stuffed Sea Bass with Tropical Salsa
1 Sea Bass filet (or Swai)
1/4 C. Lump crab
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 C. Diced red bell pepper
1/4 C. Diced mango
1/4 C. Sliced red onion
1/4 C. Sliced green onion
2 T. Melted butter
1 C. Flour
1 T. Salt
1/4 C. Jicama
2 T. Rice wine vinegar
Filet your fish and season well with salt and pepper. Set aside (in fridge preferably).
Lump crab stuffing: Mix lump crab with butter, a pinch red bell pepper and a pinch of green onion.
Stuff your filet with the lump crab mixture. Easiest way is to start at the tail end with a scoop of the mixture, then roll over like a sleeping bag in the flour and set aside.
Tropical Salsa: Mix the remainder of the diced red bell pepper, the diced mango, the red onion, green onion, jicama and rice wine vinegar, salt and pepper to taste. (You can add a bit of heat if you like). Set aside to chill.
To Cook Fish: Bring a saute pan to medium-high heat, add about 2 T. of cooking oil to your pan, place sea bass carefully and cook each side for 3-5 minutes. Should temp at 135 F (Use the thickest part of fish for optimal reading).
Plating: Place about 1 C. (or so) spring mix to your favorite serving plate, place your golden brown Sea Bass on the bed of greens and top with your chilled salsa.