Chef Magana Signature Ceviche

Apricot Bread Pudding (Creme Brule)
Aztec Pork Chop
Blueberry Relish
Brown Sugar & Cinnamon Creme Brulee
Chef Magana Signature Ceviche
Chef Magana’s Crab Cakes
Chef Magana’s Firecracker Prawn Fettuccini
Chef Magana’s Paella
Cherry Caprihina
Cherry Chimichurri Prawns
Cherry Jack Daniels & Coke
Cherry Merlot Sangria
Cherry Mojito
Chicken Parmigiana
Chimichurri Sturgeon
Chocolate Creme Brulee
Chorizo Prawns (Camaron Con Chorizo)
Clams Casino
Cougar Gold Cheddar Cheese Mac N Cheese
Crab Dip Stuffed Jumbo Prawns
Dirty Spiced Dusted Halibut with Asparagus Salad
Flaming Strawberry Chocolate Cowboy
Gambas al Ajillo (Garlic Prawns)
Herb Crusted Alder Plank Salmon with Blueberry Relish
Honey Chili Glazed Prawns with Mango Salsa
Lobster Mac & Cheese
Mango Salsa
Panzanella Salad
Pumpkin Mousse
Rainer Cherry and Cougar Gold Cheese Tart
Rainer Cherry Martini
Red Chimichurri
Roasted Pork Tenderloin with Romesco Sauce
Roasted Turkey Tortilla Soup
Romesco Sauce
Seafood Pasta Paella
Sparkling Rainer Cherry Sangria
Spiced Clams
Spinach Stuffed Pork Chops
Steamed Clams & Mussels with Chorizo, Garlic, Saffron, Lemons and Wine
The Dr Davenport Brownie
Tomato Bruschetta

Ingredients:

1 lb Scallops
1 lb Prawns (peeled & deveined)
1 lb fresh fish
¾ cup lemon juice
½ cup lime juice
1 Jalapeño (finely diced)
Pinch of Chili powder
1 Roma tomato (diced)
½ a red onion (diced)
2 green onions (diced)
½ Tbsp fresh Oregano (round chop)
1 Tbsp fresh Cilantro (rough chop)
1 avocado (diced)

Directions:

Clean and rough chop all seafood and toss with the lemon and lime juice, making sure seafood is completely covered. Refrigerate seafood mixture for 2 hours, stirring occasionally. Remove from fridge and add chili powder, jalapeño, tomato, onions and fresh herbs. Allow mixture to stand for 1 hour in the fridge so ingredients marry. Drain excess lemon and lime juice then add the diced avocado and serve with tortilla strips.