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.

Poach shrimp

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.

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.

Make lobster filling

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.

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.

Season and cook fish

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.

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.

Char corn

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.

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).

Cure fish

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.

large shrimp (16/20), peeled and deveined, tails on

water

kosher salt

fresh lemon(s), halved

cocktail sauce

fresh parsley, chopped (garnish)

cooked lobster meat, chopped

mayonnaise

celery, very finely diced

fresh lemon juice

Dijon mustard

salt

black pepper, freshly ground

mini brioche rolls (about 12)

unsalted butter, melted (for toasting)

chives, minced (garnish)

firm white fish (cod or mahi-mahi), cut into 1 1/2" strips

olive oil

smoked paprika

ground cumin

garlic powder

black pepper

small slider buns or mini tortillas

shredded cabbage (green or red)

cilantro, chopped

lime(s), juiced

chipotle mayo (store-bought or homemade)

fresh corn kernels (from about 6 ears)

sour cream

lime juice

chili powder

cotija cheese, crumbled (or feta)

fresh firm white fish (sea bass or snapper), very fresh, small dice

fresh lime juice

fresh orange juice

red onion, very finely diced

jalapeño, seeded and minced

avocado, diced

tortilla chips or mini cups (for serving)

lemon wedges

hot sauce

extra chopped cilantro

Surf City Food Add-Ons

Make Surf City Food Add-Ons Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Surf City Food Add-ons Recipe

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