We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled.

Ingredients

Thai Chiles, Ginger, Rice Wine Vinegar, Shrimp, Eggroll Wrappers. New Mexican Red Chile

Instructions

The marinade in this recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled. This is a meal in itself, but why not treat yourself to a chilled gazpacho and a dry white wine?

Gingered Shrimp Marinade and Dressing

1. 1/4 cup vegetable oil

2. 1/4 cup peanut oil

3. 6 tablespoons rice wine vinegar

4. 6 small Thai chiles, stems removed, minced (or substitute serrano chiles)

5. 2 tablespoons minced ginger

6. 1 tablespoon chopped green onions, including the green tops

7. 1 tablespoon dry sherry

8. 1 teaspoon five-spice powder

9. 1 teaspoon soy sauce

10. ½ teaspoon sesame oil

Grilled Shrimp Salad

• 24 medium shrimp, shelled and deveined, tails off

• Vegetable oil for frying

• 4 eggroll wrappers, cut in 1/4-inch strips

• Ground New Mexico red chile

• Mixed baby greens

• 3 slices red onion

Combine all the ingredients for the marinade in a blender or food processor and puree until smooth. Place in a bowl and allow to sit at room temperature for an hour or two.

Strain the marinade, saving both the solids and the liquid. Combine the solids with additional peanut oil and brush on the shrimp. Place in a bowl and marinate in the refrigerator for a couple of hours.

Pour the oil in a deep-fat fryer or in a wok to a depth of a couple of inches and heat until hot, 375 degrees. Add the eggroll strips in batches and fry for 30 seconds to crisp. Remove, drain and sprinkle with the ground red chile.

Place the shrimp in a vegetable basket and grill over a medium-hot fire for about 6 minutes, shaking the shrimp often so that they are cooked evenly.

Toss the greens with the reserved marinade liquid and divide between chilled salad plates. Arrange the sliced onion over the salads and top with the shrimp. Garnish the salads with the crispy strips and serve.

Yield: 4 servings

Heat Scale: Medium

Picus Coctelería is named for its fresh seafood ceviches and cocktails. Yolanda’s seafood comes directly from the sea; for the best flavor and texture use the freshest you can find. Although this recipe is for shrimp ceviche, it can be made with any combination of shrimp, octopus, squid, conch, abalone, white fish or oysters.

Ingredients

• 1 pound medium (51-60’s) shrimp, shelled and deveined

• 1 2/3 cup fresh lime juice (about 5 large limes)

• ½ teaspoon salt

• Black pepper to taste

• 1 small onion, finely diced

• 3 roma tomatoes, finely diced

• 1 teaspoon minced cilantro

• 1 jalapeño chile, seeds and stem removed, minced

• 1 tablespoon extra virgin olive oil

Instructions

In a medium bowl, toss together the shrimp and 1 cup lime juice. Cover and refrigerate for at least 2 hours. This will allow the shrimp to cook in the lime juice. In a separate, medium-sized bowl combine the onion, tomato, jalapeño, remaining lime juice, cilantro, olive oil, salt and pepper. Once the shrimp are no longer opaque, drain and combine with the salsa. Allow this mixture to marinate for at least 1 hour. Serve cold with tortilla chips and your favorite hot sauce.

The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don’t have fresh coconut, substitute 1 ½ cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.

Ingredients

 For the Chutney:

• 1 cup grated fresh coconut

• 1/4 cup lemon juice

• ½ cup chopped onions

• 1/4 cup chopped ginger

• 1 habanero chile, seeds and stem removed, minced

• ½ teaspoon salt

• 1 tablespoon vegetable oil

• 1 teaspoon mustard seeds

• ½ cup chopped fresh mint

For the Scallops:

• 2 pounds scallops

• 1/4 cup vegetable oil

• 2 tablespoons ground New Mexican red chile

• Salt and freshly ground black pepper

Instructions

The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don’t have fresh coconut, substitute 1 ½ cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.

Coconut Mint Chutney

• 1 cup grated fresh coconut

• 1/4 cup lemon juice

• ½ cup chopped onions

• 1/4 cup chopped ginger

• 1 habanero chile, seeds and stem removed, minced

• ½ teaspoon salt

• 1 tablespoon vegetable oil

• 1 teaspoon mustard seeds

• ½ cup chopped fresh mint

Chile-Grilled Scallops

• 2 pounds scallops

• 1/4 cup vegetable oil

• 2 tablespoons ground New Mexican red chile

• Salt and freshly ground black pepper

To make the chutney, combine the coconut and the lemon juice in a blender or food processor and puree until smooth. Add the onion, ginger, chiles, salt and blend, adding enough water to make a smooth paste. Heat the oil, add the mustard seeds and fry until they begin to sizzle. Add the coconut paste and heat. Allow to cool and stir in the mint.

To make the scallops, blanch the scallops in boiling water for 2 ½ minutes. Drain and pat dry. In a bowl, add the oil and toss the scallops. Sprinkle the scallops with the chile, salt, and pepper and toss well to coat evenly.. Thread the scallops on skewers and grill over medium hot fire until they are golden brown outside and opaque throughout, about 5 to 6 minutes, turning occasionally.

Serve the scallops with the chutney drizzled over them or on the side.

Yield: 4 to 6 servings

Heat Scale: Medium

Smoking with coconut gives the fish a sweet flavor with tropical overtones. Serve with Curried Pineapple Serrano Salsa.

Ingredients

Habanero, Coconut, Mahi-Mahi, Pineapple, Serrano, Brown Sugar, Curry Powder, Ginger

Instructions

Mahi-mahi is the Hawaiian term for the fish also called dorado in Spanish and dolphin in English. This recipe also works well with “fishier” fish such as kingfish, bluefish, and mackerel. Yes, you can substitute steaks for the fillets, but be sure to adjust the cooking time. Smoking with coconut gives the fish a sweet flavor with tropical overtones. This recipe is designed for a water smoker or a charcoal grill with indirect heat, a water-filled pan beneath the fish and the coconut placed on the coals. Use a fish grill basket with handles for easy turning. Serve with lemon cashew rice, spring asparagus spears, and Key lime pie.

Marinade

• 1/4 cup vegetable oil

• 2 tablespoons rice wine

• Juice of 1 lime

• 2 teaspoons ground habanero chile

• 1 teaspoon minced ginger

• 1 fresh coconut, broken in pieces, reserving the milk

• 4 mahi-mahi fillets, or substitute snapper or grouper

Curried Pineapple Serrano Salsa

• 1 ripe pineapple, peeled, cored, and cut in 1/4-inch slices

• 3 serrano chiles, stems removed, chopped

• 2 tablespoons rice wine vinegar

• 1 tablespoon orange juice

• 2 teaspoons curry powder

• 2 teaspoons brown sugar

• 1 tablespoon chopped fresh cilantro

In a bowl, combine the oil, rice wine, lime juice, chile, and ginger to make a marinade. Place the fish in a non-reactive dish, pour the marinade over the top and marinate, covered, at room temperature for 30 to 45 minutes.

Prepare a fire in a water smoker or a charcoal grill and when hot, place the coconut pieces on the coals. Pour the reserved coconut milk in the pan along with the water. Smoke the fish for 1 to 2 hours or until the fish flakes, keeping a very low heat. You may quickly baste a couple of times with the marinade, if desired, to keep the fish from drying out.

To make the salsa, grill the pineapple slices or heat in a pan for 5 to 10 minutes until the pineapple is browned. Dice the pineapple. Combine all the ingredients for the salsa, except for the cilantro, and allow to sit at room temperature for an hour to blend the flavors. Toss

with the cilantro.

Place the fish on individual pates, top with a little salsa, and serve the remaining salsa on the side.

Yield: 4 servings

Heat Scale: Medium