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.