Ingredients
4 ounces fresh or frozen, peeled, cooked shrimp
2 avocados
one half banana
2 teaspoons lemon juice
1/4 cup mayonnaise
1 teaspoon half-and-half
salt and pepper
pinch of fabric a
pinch of sugar
1 1/2 cups diced cooked chicken
5 or 6 lettuce leaves, shredded

How to Make
If using frozen shrimp, thaw completely. Cut avocados and halves; remove stones. Use a teaspoon or melon Baller to remove flesh from avocado skins; reserve avocado skins and 4 avocado balls. Diced remaining avocado flesh. Sliced banana. In a medium bowl, combine diced avocado and sliced banana. Sprinkle with lemon juice. In a medium bowl, combine mayonnaise, half-and-half, salt, pepper, paprika and sugar. Fold and banana mixture, chicken and lettuce. Spoon mixture into reserved avocado skins; top with shrimp and reserved avocado balls.

Variation
Substitute cooked fish for chicken.

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Ingredients:
Olive oil; to cook
4 cup Basmati rice
5 large Shallots; minced
2 tablespoon Minced ginger
2 tablespoon Minced garlic
Salt; to taste
Freshly-ground white pepper; to taste
½ tablespoon Turmeric
7 cup Chicken stock
½ pounds Prince Edward Island mussels; scrubbed
½ pounds Clams; scrubbed(manila; count necks, and little necks)
½ cup White wine
6 ounce Chilean bass; diced 1/2″ thick
6 ounce Salmon; diced 1/2″ thick
6 ounce Halibut; diced 1/2″ thick
2 cup of Snow peas; blanched

Thai Bird Chili Aioli:
2 Egg yolks
1 tablespoon Minced Thai bird chile’s
2 Garlic cloves
2 cup Canola oil
1 tablespoon Fresh lemon juice
Salt; to taste
Freshly-ground black pepper; to taste

Methods:
In a hot oven-proof skillet coated with olive oil,sautee rice,shallots,1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes.Season.Add turmeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth.Fluff with a fork, re-check seasoning. In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening.Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.

For the Thai Bird Chile Aioli:
In a food processor,add yolks,chile’s,and garlic and puree.Slowly drizzle in oil to emulsify.Add juice and season. Will keep in the refrigerator for 2 weeks. For Plating: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.

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* 10 cloves garlic, peeled and slightly crushed
* 1/2 cup grapeseed oil or olive oil
* 1 1/2 pounds large shrimp, peeled and deveined
* 1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
* 3 tablespoons pisco or brandy
* salt to taste
* cayenne pepper to taste
* 1 lime, cut into wedges, for serving

Methods:

1. Place the garlic cloves and grape seed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
2. Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chili pepper. Continue to cook until shrimp is pink and firm.Pour in pisco, and cook for 30 seconds to let the alcohol evaporate.Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper,and garnished with lime wedges.

1 lb Chilean sea bass fillet – (to 1 1/2 lbs) bones removed,cut in serving pieces
Salt to taste
Freshly-ground black pepper to taste
1/4 cup flour more if needed
2 tbs olive oil
1 sm onion minced
3 x garlic cloves – (to 4) minced or pressed
1 1/2 lb tomatoes chopped
1/4 cup lemon juice
2 x bay leaves
1 tsp dried rosemary crushed
1 tsp dried oregano
1/2 tsp coriander seeds or ground coriander (optional)

Method :

* Rinse the Chilean sea bass with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side. Transfer to a plate and set aside.
* Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirring, for 3 to 4 minutes.
* Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8 to 10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta.

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• sea bass grecque

2 cup lobster stock
2 cup clam juice
1/4 cup orange juice
1/4 cup lime juice
1/2 tsp dry mustard
1/8 cup mayonnaise
1/2 cup heavy cream
2 tbs grain mustard
1/4 tbs aji amarillo
2 x Chilean salmon fillets – (6 oz ea) cut thin slices
1 x yellow tomato diced
1/2 bn scallions sliced
1/2 bn cilantro leaves chopped
1 bn chives chopped
3 x sweet potatoes peeled,steamed,and sliced to 1/4″ pieces

Method :

* Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice,dry mustard,mayonnaise,heavy cream,whole grain mustard,aji amarillo; then add it to the stock.
* In a medium mixing bowl,combine the salmon,tomato,scallions,cilantro, and chives and add in the stock juice.
* On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.

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1 lobster (1 ½ lb.)
6 large mussels
10 pink shrimps
4 small crabs (blue crab)
1 cup milk
2 cups fresh bread crumbs
125 grs. (¼ lbs.) cheese (similar Monterrey Jack), sliced
4 tablespoons butter
2 eggs yolk
Salt and pepper
Tabasco sauce
4 tablespoons grated Parmesan cheese.

Methods:

Cook shellfish in water in separate pots; reserve cooking liquid.Clean shellfish,discarding shells;cut into small pieces and set aside.In saucepan put milk and bread crumbs;cook over medium heat until thick.Add reserved cooking liquid and cook sauce until medium – thick. Remove from heat and stir in cheese,butter yolks,salt,pepper and Tabasco sauce to taste; mix well.

In an oven-proof dish place shellfish in a layer; cover with the cheese sauce and sprinkle with Parmesan cheese.Bake in a 350ºF oven until lightly browned, 20-30 minutes.

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2 Scallions,finely chopped
1 Clove garlic,minced
1 tablespoon Minced fresh ginger root
1 tablespoon Soy sauce
½ teaspoon Chinese chili paste
OR hot chili oil
2 tablespoon Hosin sauce
1 tablespoon Balsamic vinegar
½ teaspoon Sugar
½ cup Water
1⅓ pounds White fish fillets such as
Cod or Chilean sea bass
2 tablespoon Cornstarch
1 tablespoon Canola or veg oil

Methods:

In a nonreactive container,combine the scallions, garlic, ginger root, soy sauce,hoisin sauce, chili paste or oil,vinegar, sugar and water. Set aside. Slice the fish fillet, if necessary, into 1/2 inch thick slices.Spread cornstarch on a plate and dredge fish in it. In a large nonstick skillet, heat the oil over medium heat. When the pan is hot, cook the fish in batches for a couple of minutes per side,or until almost cooked through.Remove from the pan and keep warm while cooking the remaining fish. Put the sauce into the pan in which the fish was cooked. Simmer for a couple of minutes until slightly thickened. Then put the fish back in the pan and warm gently in the sauce for 2 minutes, or until cooked through.

4 tablespoon Unsalt butter; at room temperature
4 teaspoon Fresh basil; finely chopped
2 Cloves garlic; pressed
2 tablespoon Fresh lemon juice
4 Red-skinned potatoes
8 Baby carrots
1½ pounds Fresh boneless Chilean sea bass fillets; (Not Frozen)
8 Slender asparagus spears

Methods:

Preheat the oven to 425ø. In a small bowl, beat the butter, basil, garlic and lemon juice until well combined. Set aside.Parboil the potatoes and baby carrots for 5 minutes.Drain. Divide the fillets into 4 equal portions.Place the fillets in a buttered 9×13″ pan, or an attractive gratin dish with the same volume. Arrange the vegetables over the fish in an appealing pattern. Top each fish portion with one-fourth of the butter-garlic mixture. cover tightly with aluminum foil. Bake for 20-30 minutes or until the fish flakes easily with a fork. Serve immediately.

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• recipes for vegetables with basil

¾ cup Soy sauce
6½ tablespoon Mirin (sweet Japanese cooking wine)*
¼ cup Sake or dry sherry
6 tablespoon Plus 1-1/2 teaspoons sugar
1 teaspoon Grated fresh ginger
1 teaspoon Minced garlic
2¼ pounds Chilean sea bass or cod fillet, cut into 6 pieces
3 ounce Medium-width dried rice noodles*
2 tablespoon Sesame seeds
2 cup Chicken Stock, or canned low-sodium chicken broth
2½ tablespoon Rice-wine vinegar or white-wine vinegar
1½ teaspoon Asian sesame oil
1 Carrot,cut into 2-inch-long matchstick strips
1 Leek, white and light-green parts only, cut into 2-inch-long matchstick strips and washed well
½ pounds Shiitake mushrooms, stems removed and caps sliced
½ pounds Spinach, stems removed and leaves washed
6 Shiso or basil leaves, sliced thin
2 tablespoon Chopped fresh chives or scallion tops

Methods:

1. In a shallow glass dish or stainless-steel pan, combine 1/2 cup of the soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the sugar, 3/4 teaspoon of the ginger and 3/4 teaspoon of the garlic. Add the fish fillets and arrange them so that they are completely covered with the marinade. Let the Chilean sea bass marinate in the refrigerator for about 6 hours.

2. In a large bowl, cover the rice noodles with warm water and leave to soften, about 10 minutes. Drain.

3. In a small frying pan, toast the sesame seeds over moderate heat, stirring frequently, until light brown, about 3 minutes. Or toast them in a 350 B0 oven for 15 minutes.

4. In a large pot of boiling, salted water, cook the rice noodles until just done, about 3 minutes. Drain.

5. Heat the broiler. Drain the fish and discard the marinade. Put the fish on a baking sheet and broil until the fish is just cooked through, about 5 minutes.

6. Meanwhile, in a medium pot, combine the remaining 1/4 cup soy sauce, 2-1/2 tablespoons mirin, 1-1/2 teaspoons sugar, 1/4 teaspoon ginger, 1/4 teaspoon garlic, the Chicken Stock, rice-wine vinegar and sesame oil. Bring to a boil over moderately high heat. Add the carrot, leek and mushrooms and simmer for 1 minute. Add the cooked noodles, the spinach and two thirds of the shiso leaves. Simmer for 30 seconds longer.

7. Transfer the noodles and vegetables to plates.Pour on the broth and top with the fish. Sprinkle the fish with the toasted sesame seeds, the remaining shiso leaves and the chives. Chilean sea bass has a very different texture from that of other fish.Even when it is cooked to well-done, the fish remains soft.Since it doesn’t firm up,you’ll need to check its temperature to tell whether it’s done.Stab a small bamboo stick into the middle of the fillet.Leave for a moment, pull it out and touch the end. If it’s hot, the fish is ready. Chilean sea bass is not interchangeable with other bass.If you can’t find it, cod is a closer substitute than a different type of sea bass. In place of the shiso leaves, you can use basil. Sweet sherry, while not as sweet as mirin, can be used in its place.A dry gew FCrztraminer or riesling from the Napa Valley or Alsace has almost the same balance of sweetness and acidity as the sake, and complements the ginger and shiso.

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2 dozen razor or littleneck clams
1 cup dry white wine
2 dozen mussels, debearded
1 pound medium shrimp, peeled, or bay scallops
3 tbsp vegetable oil
1 1/2 cups finely chopped onions
1 tablespoon all purpose flour
3 cloves garlic, finely minced
1/2 Serrano or jalapeño chile, finely minced, or to taste
1/2 tablespoon sweet paprika
1 teaspoon dried oregano
1 tablespoon finely minced fresh parsley
Salt and freshly ground black pepper, to taste

Methods:

Place the clams in a medium saucepan. Add 3/4 cup of the wine, cover, and cook over high heat until the shells open, 4 to 6 minutes. Using a slotted spoon, remove the clams and reserve, discarding any that haven’t opened. In the same cooking liquid, steam the mussels over high heat until the shells open, 4 to 6 minutes. Remove the mussels and reserve, discarding any that haven’t opened. Remove the mussels and clams from their shells and chop coarsely. Keep small shellfish whole for texture. Strain the cooking liquid through cheesecloth or a paper coffee filter to remove any sand and grit. Return the strained liquid to the saucepan and poach the shrimp until firm, about 3 minutes. Remove the shrimp from the broth, let cool, and chop coarsely. Reserve the cooking liquid. In a heavy skillet, heat the oil over medium heat. Add the onions and sauté, stirring occasionally, until translucent but not browned, about 5 minutes. Sprinkle the flour evenly over the onions and add the garlic, chile, paprika, oregano, 3/4 c of the reserved cooking liquid, and the remaining 1/4 cup of wine. Cook, stirring occasionally, for 3 minutes. Add the seafood and cook over high heat until most of the liquid has evaporated, 1 to 2 minutes. The mixture should be moist but not runny. Don’t overcook the seafood or it will have a chewy consistency. Add the parsley and season with salt and pepper. Let the filling cool completely, over ice if possible, before filling the empanaditas.

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