Ingredients

• 2 tablespoons canola oil

• 8 ounces Ahi tuna steaks

• 3 ½ tablespoons spicy cajun seasoning

• 2 tablespoons mayonnaise

• 2 tablespoons Sriracha sauce

• 1 hard-boiled egg, diced

• 2 teaspoons green olives, diced

• ¾ cup iceberg lettuce, shredded

• Potato chips (optional)

Directions

Heat a heavy skillet over medium-high heat for approximately five minutes. While pan is heating, cover both sides of the tuna steaks with spicy cajun seasoning. Add oil to pan, then place tuna steaks in the pan. Sear for 2 minutes on each side. Remove the tuna, allow meat to cool, and cut it into cubes. Place tuna in a bowl and add lettuce, mayonnaise, and Sriracha sauce and mix. Once mixture has been integrated, add hard-boiled egg and olives and mix together. Cover and place mixture in refrigerator until cold. Place a small scoop of mixture onto a plate, shape into a small round, and decorate with potato chips, if desired.

Yields 4 servings

Ingredients

• 1 pound scallops

• 8 limes, juiced

• 2 cups tomatoes, diced

• 4 green onions, minced

• 1 cups celery, sliced

• 1/2 cup bell pepper, chopped

• 1/2 cup fresh parsley, chopped

• Pepper, to taste

• 2 tablespoons olive oil

• 2 tablespoons fresh cilantro, chopped

Directions

Rinse scallops and place in a bowl. Pour lime juice into bowl and ensure the scallops are completely immersed. Cover and chill in refrigerator all day or overnight until scallops are opaque and no longer clear. Remove half of the lime juice, add remaining ingredients and stir gently. Serve chilled with salted crackers or tostadas.

Yields 4 servings

Ingredients

• 1 whole, gutted red snapper

• 1 teaspoon salt

• 1 teaspoon pepper

• 1/2 cup lime juice

• 1/2 cup olive oil

• 2 cups onions, diced

• 2 tablespoons garlic, minced

• 1 cups green olives

• 4 tablespoons capers

• 4 bay leaves, dried

• 8 Roma tomatoes, peeled and sliced

• 1 medium potato, sliced

• 2 tablespoons fresh parsley, chopped

Directions

Season fish with salt and pepper and place in a glass dish. Pour lime juice over fish, cover, and marinate in refrigerator for 1 hour.

Heat olive oil in pot on medium heat until hot. Add onion and salt to taste, then cover pot and cook onions until translucent. Add garlic and sauté quickly before adding tomatoes and more salt to taste. Cover and cook for about 15 minutes before lowering heat and adding olives, capers, and bay leaves. Cover pot and simmer for about 10 to 15 minutes or until sauce thickens. Remove bay leaves and season with salt and pepper

Preheat oven to 350 degrees. Pour half of sauce into a 9x13 baking dish. Remove fish from marinade and add to baking dish on top of the sauce. Add remaining sauce and spread potato over the top. Cover and bake 45 minutes or until the fish is flakey. Serve with white rice and use the parsley as a garnish.

Yields 8 Servings

Ingredients

• 1 ancho chili pepper, dried

• 3 tablespoons butter

• 1 cups yellow onion, chopped

• 1 tablespoons minced garlic

• 1 14.5-ounce can fire-roasted, diced tomatoes

• 4 ounces mild green chilies, diced

• 1 cups chicken stock

• 1 cups beef stock

• 1 tablespoons crushed red pepper

• 1 teaspoon oregano

• 2 tablespoons tequila

• 2 corn tortillas

• 1/2 cup corn

• 2 green onions, chopped (separate white and green sections)

• 8 ounces oysters, strained (reserve liquid, optional)

• 1/2 cup cheddar cheese, shredded

• 1/4 cup cream

• 1 lime

• Salt

• Pepper

• 1 tablespoon cilantro, chopped

Directions

Toast dried ancho chili in a hot skillet for about 1 minute per side, cooking until blistered and aromatic. Once toasted, grind the pepper in a food processor or spice grinder; do not remove the seeds before grinding.

Melt 2 tablespoons of butter in a large pot or saucepan. Add garlic and onion and sauté for about 3 minutes, or until fragrant and lightly brown. Add green chilies, tomatoes, stock, oregano, and crushed ancho chili. Bring mixture to a boil over medium-high heat before reducing heat to low. While the mixture simmers, crumble in tortillas and add tequila. Continue to simmer for about 20 minutes, stirring frequently, until the tortillas are incorporated, then add corn, shredded cheese, and cream.

In a separate frying pan, melt remaining butter. Add white parts of green onions and strained oysters. Sauté until curled. Add oysters, green onions, and drippings to the soup. Add the reserved liquid to soup if you want a stronger oyster flavor. Add juice of half a lime and salt and pepper to taste. Serve in bowls with a wedge of remaining lime, remaining green onions, and cilantro.

Yields 4 servings