Pineapple Salsa Ingredients:

• 1 Small pineapple, rind removed and sliced
• 1/2 Small onion, sliced
• 2 Garlic cloves
• 4 Habanero chile peppers, or to taste
• 1 Cup fresh cilantro, or to taste, coarsely chopped
• Freshly ground black pepper to taste
• Salt to taste

Tuna Cakes Ingredients:

• 2 Cans tuna, drained (canned tuna in oil seems to work better than in water)
• 1/3 Cup onion, finely chopped
• 1 Garlic clove, minced
• 1 Egg beaten
• 2 Tablespoons bread crumbs
• 1 Tablespoons finely chopped fresh parsely, or dried parsely
• 1 Teaspoon dill, or to taste
• Cayenne pepper, to taste
• Freshly ground pepper, to taste
• Salt to taste
• 1/4 Cup flour
• 3/4 Cup bread crumbs
• 1/3 Cup vegetable oil, for frying

Pineapple Salsa Directions:

In a blender, combine pineapple, onion, garlic, and habanero peppers and blend until smooth. Add cilantro, pepper and salt, and blend briefly to finely chop the cilantro. Pour into a bowl and set aside, letting the flavors meld nicely while you prepare the tuna cakes.

Tuna Directions:

In a medium bowl, combine tuna, onion, garlic, egg, and 2 tablespoons bread crumbs together. Add the parsely, dill, cayenne, black pepper, and salt, and mix well.

Combine flour and 3/4 cup bread crumbs and, if desired, season to taste with parsely, cayenne, black pepper, and salt.

Form the tuna mixture into small cakes, or patties. Thoroughly coat each cake in the flour and bread  crumb mixture and shake off excess.

Heat oil in a large skillet set over medium heat until hot. Place the tuna cakes in the skillet and saute until golden brown on each side, turning every 2-3 minutes.

Drain cakes on a plate lined with paper towels.

Serve tuna cakes hot with the pineapple salsa drizzled on top. A light salad and white rice make nice accompaniments. Enjoy!

Recipe Posted by Lindsay

Ingredients:

• Freshly squeezed lime juice from 6-8 limes
• 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
• 1 White onion, finely chopped
• 5 Roma tomatoes, seeded and chopped
• 1 Cucumber, peeled and finely chopped
• 1/3 Cup fresh cilantro, chopped
• 2 Cloves garlic, minced
• 2 Jalapeño chile peppers, minced
• 1 Bunch radishes, diced
• 1/2 Cup green olives, finely chopped (optional)
• 3 Tablespoons olive oil
• 2 Avocados, peeled, pitted and diced
• Salt to taste
• Pinch of oregano
• Tortilla chips or crackers

Directions:

Place shrimp in a bowl and pour the lime juice over them, covering the shrimp completely. Cover and refrigerate for 30 minutes to an hour, or until slightly firm and opaque.

Add onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and olive oil. Toss to combine. Cover and refrigerate for 1 hour. When ready to serve, add avocados and salt and oregano as desired. Serve chilled with tortilla chips or crackers and garnish with lime slices.

Recipe Posted by Lindsay

Ingredients:

• 1 lb. Peeled & Deveined Medium Shrimp
• 1 Bay Leaf
• 1 Habanero Chile Pepper, quartered
• 3 Cloves Garlic, halved
• 2 Teaspoons Lemon Pepper
• 1 Teaspoon Salt
• 2 Garlic Cloves, minced
• 3 Tablespoons Red Onion, finely chopped
• 1/2 Cup Celery, sliced
• 1 Cucumber, peeled and chopped
• 1/2 Cup Cilantro, Chopped
• 4 Roma Tomatoes, seeded and chopped
• 2 Avocados, chopped
• 1 Chipotle chile (canned in adobo sauce), finely chopped
• 1 Tablespoon Adobo Sauce
• 1/4 Cup Lime Juice, freshly aqueezed
• Salt to Taste
• Freshly Ground Black Pepper to Taste

Directions:

Combine the bay leaf, habanero chile, 3 halved cloves of garlic, lemon pepper, and 1 teaspoon salt in boiling water. Add the shrimp and cook until they just turn pink. Remove from heat and allow to cool. Don’t remove the shrimp from the water since they ‘ll absorb the seasoning in the water as they cool. Chill in the refrigerator about half an hour. The longer the shrimp in the water, the spicier they’ll get.

Combine the remaining ingredients, stirring in the drained shrimp at the end. Serve with  crackers or bread, telera or baguette).

Recipe Posted by Lindsay

Mango HabaneroSauce Ingredients:

• 5 Cebu Mangoes (these yellow mangoes from the phillipines are the best!)
• 1-2 Habanero chile peppers, or to taste (depending on how spicy you want it)
• A 2-inch piece of ginger, minced
• 1/2 Cup freshly squeezed lime juice

Mango Habanero Sauce Directions:

Roast the habanero(s) over a flame or in a skillet set over medium heat until the skin blisters and blackens a bit and the chile softens. Remove from heat.

The best way to cut up a mango is to cut it vertically in almost the middle of the mango, just passing the blade of the knife by the large, flat pit. Do the same on the other side of the mango. Then gently slice the mango halves like you would an avocado, being careful not tu cut all the way through the skin. Use a spoon to scoop out the fruit into a blender. Peel the remaining piece of mango containing the pit and cut off as much fruit from the pit as you can and place the fruit in the blender. Repeat with the remaining mangoes.

Add the habanero(s), ginger, and lime juice to the blender. Combine the ingredients until smooth.

Pour into a medium saucepan, cover, and set over medium-low heat. Allow to simmer, but be carefull because mango spatters! Keep the sauce warm while you prepare the coconut prawns.

Note: This is enough sauce to serve with 24 coconut prawns. If I’m just making 12 prawns, I like to make the same amount of sauce and use the remaining sauce to marinate and roast a pork tenderloin another day.

Coconut Prawn Ingredients:

• 12 Prawns
• 3 Eggs
• 1/2 Teaspoon salt
• 1/2 Teaspoon Sugar
• 3 Teaspoon milk
• 1 Cup flour
• 100 grams shredded coconut
• Vegetable or olive oil for frying

Coconut Prawn Directions:

Shell, de-vein, and butterfly prawns, leaving tail intact.

Combine flour, salt and sugar in a bowl and set aside. Beat eggs and milk together in a bowl and set aside. Place coconut in another bowl.

Holding each prawn by the tail, dip it in the flour mixture and shake off any excess.

Next, dip it in the egg mixture. Finally, press it into the coconut, coating thoroughly.

Set a large skillet over medium-high heat and add enough oil so it’s sufficiently deep to fry the prawns. When the oil is hot, add half the prawns. Fry until golden on both sides, between 1-3 minutes. Be careful not to overcook them. Transfer them to a paper-towel lined plate and repeat the process with the remaining prawns.

Serve hot with mango lime habanero sauce.

Recipe Posted by Lindsay

Shrimp a la Diabla (camarones a la diabla) can be prepared in a variety of ways. This often depends on family tradition and the region where you live. Of course, you can find Camarones a la Diabla on the Baja and Yucatan Peninsulas as well as in coastal states, like Sinaloa, Nayarit, Colima, and Oaxaca, where there’s plenty of fresh seafood. But you’ll also be delighted by mouth-watering versions of this dish in Central Mexico, like in Guanajuato and Mexico state. Some prepare Camarones a la Diabla using Worcestershire Sauce (very popular in recipes here) and ketchup, but we’ve tried to give you the real McCoy.

Ingredients:

• 2 Guajillo chile peppers
• 5 Arbol chile peppers
• 5 Serrano chile peppers
• 1 28-oz Can tomato puree
• 1 Stick of butter
• 1 Medium onion, finely chopped
• 1/2 Head of garlic, minced
• 2 Lbs prawns, peeled and de-veined, tail intact
• Salt to taste

Directions:

Boil the chiles in a large pot for about 10 minutes until soft. Remove and allow them to cool a bit. Remove the stems. Grind the chiles in a mortar and pestle, incorporating the tomato puree. As another option, blend the chiles and tomato puree in a blender until smooth. Pour through a strainer and set aside.

Melt butter in a large heavy-bottomed pan over medium-high heat. Add the onion and garlic and cook until tender. Add the prawns and sauté for about 1 minute. Add the strained chile sauce and salt to taste. Simmer another 3 to 5 minutes. Be careful not to overcook the prawns.

Serve with Mexican Rice (or white rice to temper the heat of the spicy prawns), beans, and warm corn tortillas. Hope you’ll enjoy it!!

Posted by Lindsay