Shrimp & Scallop Ceviche
By Chef Justin Medina


  • 1/2 lb of 70/90 raw shrimp (peeled & deveined)
  • 1/2 lb of bay scallops (60 ct.)
  • 4 oz. of unsweetened orange juice
  • Juice of one lime & zest
  • 1 red onion, sliced thin
  • 2 tomatoes, cut into wedges
  • 2 oz. of peanut oil
  • Cilantro, chopped fine to taste
  • Peppers to taste
  • 6 green onions, finely diced
  • 1/4 cup of fresh parsley
  • 4 bay leaves
  • Salt and pepper to taste


  1. Combine all ingredients and marinate for 24 hours before serving.

Zarella’s Meatball


  • 2 1/4 pounds of beef
  • 1/2 pound of pork
  • 1/4 pound of veal
  • 0.35 oz of salt
  • 0.35 oz of granulated garlic
  • 0.25 oz of black pepper
  • 1/2 cup of parsley
  • 1/2 cup of Grated Parmesan cheese
  • 1.25 cups of bread crumbs
  • 3 eggs
  • 1 French baguettes minced and soaked with water.
  • The recipe will yield roughly (40) 4oz meatballs


  1. Combine all ingredients thoroughly
  2. Make into 4 oz meatballs (recipe will yield roughly twenty 4 oz meatballs)
  3. Cook in pan until done

Ceviche de Salmon
By Chef Ricardo Vaca


  • 1/2 link of celery, julienned
  • 1/2 apple, julienned
  • 1 orange cut in segments
  • 2 1/2 oz salmon diced
  • 1 TPS olive oil
  • 2 squeeze limes
  • 1/2 avocado
  • 1 TPS celery salt
  • 1 TPS red pepper flakes
  • 1 TPS Black sesame seeds
  • 1 TPS kosher salt


  1. Let it marinate for 10 minutes and serve.

Mojito-lime Wild Domestic Chilled Shrimp with
Cucumber, Pickled Granny Smith Apple & Mint Slaw

By Chef Luis M. Reyes


  • 12ea Shrimp wild domestic 21/30

  • 1ea Cucumber European

  • 1ea Apple Granny Smith

  • 1 tbsp Mint Fresh Julienned

  • 4oz Vinegar Apple Cider

  • 8oz Sugar Granulated

  • Kosher Salt

  • 3oz Cabbage Shr w/Bag

  • 2 tbsp Seasoning Mojito Lime

  • Micro Green Valentines

  • 4 tsp Oil EVO Citron


  1. For Shrimp: Season shrimp with mojito lime seasoning and steam for 7-8 min or until done. Chill immediately.

  2. For Slaw: shred the skin and flesh of the cucumber using a mandolin avoiding the seeds in the center. Chill. Bring the vinegar, sugar and tsp of salt to a boil. Shred the apple on the mandolin avoiding the center. Add the boiling mixture to the shredded apples and steep for 4min, drain and chill. Keep liquid and chilled. Combine the cucumbers, pickled apples, shredded cabbage , julienned mint and season with salt and pepper.

  3. Place the slaw on the place, top with 3 shrimp, season with salt, drizzle the citron oil and garnish with the micro greens.

Prep Time: 10 min.   Cook Time: 8 min    Servings:  4

Corn & Shrimp Ceviche
By Chef Doreen Colondres


  • 4 fresh corn on the cobs

  • 20 cooked/cleaned med shrimps (41-50), diced in 3 pieces

  • Juice of 3 lemons, to taste

  • 3 tbsp. extra virgen olive oil

  • 1 lb. cherry tomatoes, cut in half

  • 1/4 scallions, minced

  • 1/4 cilantro, mined

  • 2 tbsp. celery, small diced

  • 1 serrano chile, chopped (remove seeds and veins)

  • Salt and pepper


  1. Clean the corn, removing the husk of the cobs.

  2. In a large pot with salted boiling water, add the corn on the cobs and boil for 10 minutes. Then drain and set aside.

  3. Using a knife, gently remove the corn kernels and leave aside.

  4. In a medium bowl combine kernels, juice, oil, cilantro, scallions tomatoes and season with salt and pepper to taste. Cover and refrigerate for about an hour.

  5. Take it out of the refrigerator, add the cilantro, taste and serve.

Farfalle Pasta in Fresh Corn-cilantro Sauce
By Chef Doreen Colondres


  • 1 lb of cooked penne or bow-tie pasta al dente (8-10 sampling portions)

  • 2 cups of whole milk

  • 1 lb of cherry tomatoes

  • 2 fresh corn cobs

  • 1 tablespoon of olive oil

  • 1/2 of a white onion

  • 4 small garlic cloves

  • 1/2 bunch of fresh cilantro

  • salt and pepper to taste

  • queso fresco or fresh corn for garnish (optional)


  1. Using a knife, gently remove the corn kernels and leave a side.

  2. In a medium-size pot and at medium-high temperature, add the olive oil, garlic, onion, and cook until the onion is translucent (transparent).

  3. Add the corn, milk and cook at medium temperature for 10 min.

  4. Cook the pasta in salted water for 7 min or until it’s al dente. Drain and leave a side.

  5. Transfer the milk to the blender, add some cilantro, salt, pepper and mix until smooth.

  6. In a big pan, add a pinch of olive oil and sauté the tomatoes with salt and pepper for one minute, add the pasta, toss, add the sauce, combine and serve.

  7. Garnish and enjoy immediately.