Bienvenidos! Try these tasty ceviche recipes

What better way to celebrate National Hispanic Month than to cook up that favorite Latin dish called ceviche. It's typically made up of raw fish marinated in citrus juice, onions, tomatoes, chilies and sometimes flavored with cilantro. Chefs Edgar Leal, Carmen Gonzalez and Jordi Valle were invited on the “Today” show to share this unique creation. Here are the recipes:

Salmon ceviche with guacamole
1 pound of diced fresh salmon
4 tablespoons mild pepper rings cut in very small dices
4 tablespoons of Tabasco sauce
6 teaspoons of fine cut cilantro
1 tablespoons of Thai fish sauce
8 tablespoons of lime juice
4 teaspoons of finely diced leeks
1 avocado
1/2 of a finely diced onion
2 boxes of Casabe Rainforest Bread with garlic (you can also use nacho chips)
Salt

Dice the salmon into half-inch pieces. Add the lime juice, the fish sauce, 3 tablespoon of Tabasco sauce, the cilantro, the mild pepper rings and the finely dice leeks. Let the mixture sit for five minutes.
For guacamole, take the skin off the avocado and with a fork, mash the avocado and add the onion, the rest of the cilantro, the pepper ring, the Tabasco and salt.
Place the guacamole in the middle of plate then add the salmon around the guacamole. Then add Casabe Rainforest Bread or nacho chips around the rim of the plate.

Lobster Esqueixada, Avocado Sorbet, Tomato Consommé and Olive Powder
2 1/2 lbs. live Maine lobster
2 oz. diced green pepper
2 oz .diced red pepper
1 1/2 oz chopped yellow onion
1 tsp. lemon juice
2 tsp. olive oil
1 6 oz  Haas avocado
16 oz blood red tomatoes
5 gelatin leaves
2 oz black olives powder
1/2 oz. basil oil

Steam the lobster for 8 minutes – do not cook completely. Rinse in fresh water to cool. Prepare the pepper picadillo with onion. Proceed with the elaboration of the avocado sorbet, with salt, lime juice and the avocado in a sorbet maker. Cover the mixture with wax paper to avoid oxidation and place in the freezer.

When the right consistency is achieved, place the blend in the sorbet maker. Chop the tomatoes and drain it through a chinois sieve with a cheese cloth to separate the water from the tomatoes. Add the gelatin leaves for each quart and a half of tomato water. Add salt. Hydrate and warm up the gelatin sheet before introducing it in the tomato water. Let the tomato water cool. For the olive powder, drain the excess water and proceed chopping and spread over a pan and dry completely. Once dry, repeat the chopping operation. In a bowl, put the lobster, onion, pepper, salt, and lime juice and pepper. Let it marinate for two minutes. Mix all the ingredients and with a spoon place it into a round mold. Place the rest of the ingredients on the plate.

Tostón Relleno with Marinado of Florida Lobster and Key West Shrimp, Starfruit, Chayote and Avocado Relish with Citrus Vinaigrette
1 1/2 cup Florida Lobster, lightly poached, small dice
1 1/2 cup 16-20 Key West shrimp, lightly poach, tail on
1/4 cup red onion, brunoise
1/4 cup cilantro, chopped
1/4 of star fruit, sliced ½ inch, caramelized, brunoise
1/4 cup chayote, cooked, brunoise

In a mixing bowl, toss all ingredients together, cover and keep in refrigerator until 15 minutes before serving.

For the vinaigrette
1 cup freshly squeezed orange juice, reduce by half
A few drops of freshly squeezed Key Lime juice
One mango
1/8 tbsp. Scotch-Bonnet pepper, charred, seeded, peeled and minced

Puree all ingredients in a food processor then slowly add:
1 cup canola oil
Salt and pepper to taste

For the tostones
1 each green plantain, sliced in 4

Deep fry the plaintain slices in 350° canola oil for 3 minutes or until soft in the center. Remove and place in paper towel to remove excess oil. Place the tostones in a mortar and press with pestle to form a cup.

Deep fried for a second time until golden brown and crispy. Remove and place in paper towel, season with salt.

For the avocado relish
1 each avocado, small diced
3 each scallions, thinly sliced
2 tablespoons cilantro, minced
1 tablespoon fresh lime juice
1/2 cup red tomato, brunoise
Salt and pepper     

In mixing bowl lightly toss all ingredients together, check seasoning        

To serve the dish
Put a teaspoon of the avocado in the center of 11" plate.  Place a tostón filled with the marinado on top of the mixture. Garnish with 1/2 teaspoon of the avocado relish and a sprig of cilantro.

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