Barramundi
Ceviche Shooters
By Executive Chef Douglass
Sisk,
The Sardine Factory, Monterey, CA
Caldo de Mariscos
(Red Chile Seafood Soup)
By Chef / Author Rick Bayless,
Frontera Grill and Topolobampo, Chicago, IL
Cansa
a la Limena
(Seasoned Mashed Potatoes Garnished with Shrimp
and Vegetables)
Moqueca
de Camarao
(Shrimp and Fish
Steak with Mix Peppers in Coconut Milk and
Dende Oil Sauce)
By Student Chef Ana Paula Moraes,
California Culinary Academy, San Francisco, CA
Salmon
de Pipian Verde de Ajonjol
(Salmon
in Luxurious Green Seasame Pipian)
By Chef / Author Rick Bayless,
Frontera Grill and Topolobampo, Chicago, IL
Shellfish
Watermelon Ceviche
By Chef Cy Yontz, Rio Grill,
Carmel, CA
Spicy
Mexican Shrimp in Stuffed Ortega Chile
By Executive Chef
Keith Keogh, Total Food Network, Florida
Trilogia
de Camaron Estilo Manzanilla Shrimp
(Shrimp
meatballs in a cantina style broth with
an aguachile tostada)
By Chef Benito Molina, Manzanilla. Ensenada, Mexico
Vatapa
(Fish and Shrimp in Ginger Flavored Peanut
Sauce)