Surf City Food Add-ons Recipe

Poach shrimp

In a large pot bring 8 cups water, kosher salt and the halved lemon (cut side down) to a gentle simmer. Add shrimp in a single layer, cook until just opaque and firm, 2–3 minutes depending on size. Do not overcook.

Prepare ice bath in a large bowl with ice and 4 cups cold water. Immediately transfer cooked shrimp to ice bath to stop cooking; chill 5 minutes. Drain and pat dry.

Arrange shrimp on a serving platter over crushed ice if available. Serve chilled with cocktail sauce and garnish with chopped parsley and lemon wedges.

Make lobster filling

In a bowl combine chopped lobster meat, mayonnaise, finely diced celery, lemon juice, Dijon mustard, salt and pepper. Gently fold until evenly combined; avoid smashing lobster pieces. Taste and adjust seasoning.

Prepare rolls: split mini brioche rolls horizontally, brush cut sides lightly with melted butter. Toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Fill each toasted roll with 1.5–2 ounces lobster mixture. Sprinkle with minced chives. Keep chilled on a tray until serving.

Season and cook fish

Preheat oven to 425°F (220°C) or heat a heavy skillet/grill pan over medium-high. Toss fish strips with olive oil, smoked paprika, cumin, garlic powder, salt and black pepper. Arrange on a sheet pan or in the hot skillet and cook until opaque and flakey, 6–8 minutes in the oven or 3–4 minutes per side in the skillet.

Make slaw: in a bowl toss shredded cabbage with chopped cilantro and juice of 1 lime; season to taste with a pinch of salt.

Assemble sliders: warm buns or mini tortillas. Spread about 1/2 tsp chipotle mayo on each bun, add a piece of cooked fish, a small handful of slaw, and a squeeze of remaining lime juice. Serve immediately.

Char corn

Heat a large skillet or grill over medium-high heat with 2 tbsp olive oil. Add corn kernels in a single layer (work in batches if needed) and cook without stirring for 2–3 minutes to get good char, then stir and char another 2–3 minutes until some kernels are browned and slightly blistered.

Make elote mix: in a bowl whisk together mayonnaise, sour cream, lime juice, chili powder and salt. Add charred corn and toss to coat. Fold in 1/2 cup crumbled cotija and chopped cilantro, reserving a little cheese and cilantro for garnish.

Spoon into individual serving cups and sprinkle remaining cotija and cilantro on top. Keep chilled for up to 2 hours, then bring to near room temperature before serving for best texture.

Cure fish

Place diced fish in a nonreactive bowl, pour in lime and orange juices to cover, stir in finely diced red onion, minced jalapeño and 1 tsp salt. Press plastic wrap directly on the surface and refrigerate for 20–30 minutes, until fish turns opaque and is 'cooked' through (timing depends on dice size).

After curing, drain about half the citrus liquid if excess remains. Fold in chopped cilantro. Just before serving, gently fold in diced avocado to prevent browning.

Spoon ceviche into mini cups or serve with tortilla chips. Keep chilled and consume within 4 hours for best quality.

Arrange lemon wedges, extra hot sauce and chopped cilantro in small bowls for guests to add as desired. Refill as needed during the party.