For those of you who missed the fabulous cooking class last night at Sonora Grill, here are the recipes from Chef Chris: 

Tropical Bay Scallops Ceviche

1 lb. bay scallops

¾ cup fresh lime juice

1 bunch cilantro, chopped

2 avocados, sliced

1 cup pineapple, diced

4 tomatillos, clean and diced

Kosher salt

Poach scallops in boiling water for 30 seconds and cool. Cover the scallops in lime juice and soak for 30 minutes, up to 36 hours. Add cilantro, avocado, pineapple, and tomatillos. Salt to taste. Serves 4-6 people. 

Mahi Mahi Ceviche

1 lb. mahi mahi, diced

4 tomatoes, diced

½ onion, diced

1 bunch cilantro, chopped

1 serrano chile, sliced

1 cup fresh lemon juice

Kosher salt

black pepper

Dice mahi mahi and drench in lemon juice for 30 minutes, up to 36 hours. Dice tomatoes, onions, and serrano and mix with cilantro. Add a little lemon juice and salt. Mix mahi mahi with the salsa mix. Garnish with tortilla chips. Serves 4-6 people.

Ahi Tuna Ceviche

1 lb. fresh sashimi grade ahi tuna

2-3 mint leaves, sliced

1 tbsp. ginger, sliced

1 habanero (careful, they are HOT!)

½ cup lime juice

1 cucumber, sliced

1 avocado, sliced

Kosher salt

Slice tuna, cucumbers, and avocados with a very sharp knife and arrange nicely on a plate. Pour lime juice on tuna. Sprinkle everything with kosher salt. Slice tiny little bits of ginger and use with sprig of mint on top. Quarter the habanero pepper and use as garnish. Serves 4-6 people.

Grilling season is right around the corner and the folks at The Standard Examiner came to the right place to get some information for their feature article, Thrill of the Grill. 

We thought you might enjoy the recipes we shared with them. 

Grilled Carne Asada

1/2 cup oil

Juice from 3 limes

1 tablespoon chopped garlic

1 tablespoon chopped cilantro

Six 8-ounce outside skirt steaks (available through most grocery meat departments)

Kosher salt

Black pepper

Combine oil, lime juice, garlic and cilantro to make the marinade. Marinate steak for 10 minutes before placing on the grill. Season with salt and pepper as it cooks. Grill to desired doneness. Slice into strips, if desired. Serves six.

Grilled Corn on the Cob

6 cobs of corn

1/2 cup sour cream

1/2 cup cotija cheese (available in most grocery delis or local Latin food markets)

Chili powder

Boil corn for 10 minutes, then finish on the grill to give flavor and color. Slather the corn in sour cream and roll in cotija cheese. Finish with a few shakes of chili powder to add color and flavor. Serves six.

Corn tortilla chips

Sauce

Mexican cheese blend (shredded) 

To make the sauce:
1 Tbsp. olive oil
1/2 onion (diced)
1 clove garlic (chopped)
4 Roma tomatoes
3 dry guajillo chiles (with seeds removed)
1/2 c. cream
Kosher salt and black pepper to taste

Put the onion, garlic, tomatoes, and chiles in a pot and cover them with water. Simmer for 30 minutes or until chiles are soft and tomatoes are cooked. Put it all in a blender or food processor and puree until smooth. Add the cream to the sauce, then the cheese (as much as you like). When the cheese melts and the sauce becomes a rich orangey color, add the chips. You can fry your own fresh tortillas, like we do in the restaurant, or you can use your favorite tortilla chips. This dish can be made gluten-free or vegetarian, or you can add grilled chicken, beef, or pork.

-Chef Chris