Stacys Intense Ceviche

Fresh Ingredients
Fresh Ingredients

Ceviche is one of the easiest appetizers to make. Take some seafood, throw it in some citric juices, and wait. That’s it. The acid in the citric juice actually cooks the seafood. Below, is the way I make ceviche for a party, it’s SIC.


1 Poblano Pepper, seeded and cut into 1″ squares
1 Green Bell Pepper, seeded and cut into 1″ squares
1 Red Bell Pepper, seeded and cut into 1″ squares
1 Orange Bell Pepper, seeded and cut into 1″ squares
1 Red Bell Pepper, seeded and cut into 1″ squares
1 cup Red Onion, cut into 1″ squares
2 Large Jalapenos, seeded and cut into 1″ squares
4 Garlic coves, minced
2 cups Mango, peeled and cut into large 3/4″ to 1″ cubes
1 lb. Shrimp, peeled and deveined
1 lb. Bay Scallops
1/2 cup sugar
1 tablespoon Pepper
1 tablespoon Sea Salt
1 tablespoon Cinnamon
1 cup Fresh Lime juice
1 cup Fresh Lemon juice
1 1/2 cup Fresh Orange juice
1/2 cup Rum


Put everything into a gallon sized Ziploc storage bag. Close Ziploc and shake to fully mix ingredients. Remove air from Ziploc. Place Ziploc in bowl. Marinade in refrigerator  for 18-24 hours.


Stacys Intense Cheviche
Stacys Intense Ceviche

Strain juice from ingredients. It is often useful to save the juice for repackaging. Spoon ingredients in to Martini glasses and serve with a toothpick.

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Tip: Knife Care

When moving product across a chopping board or block, use the back-end or flat part of the knife. This wears the blade less and extends the life of the blade.

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Cajun Shrimp and Rice

This dish was inspired by the dish I cooked on my profile photo shoot. I wanted to make it a little more authentic Cajun style.

Serves: 4


1/2 lb Shrimp peeled, deveined and cut into 1/2 sized pieces
6 oz Boudin (Canjun style if available)
1/2 cup long grain white rice
1 bell pepper coarsely chopped
1 cup coarsely chopped onion
3-4 cloves garlic minced
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon salt
1 tablespoon course ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoon extra virgin olive oil
2 cups chicken broth


Add olive oil, minced garlic, chopped onion and bell pepper to a saute pan over medium to medium high heat. Remove boudin from casing and cut into 1/2 inch slices. Add the boudin to the saute pan with the paprika, cayenne, salt, pepper, onion and garlic powder. Saute for 5 minutes until boudin is well heated. Add rice and cook an additional 5 minutes, stirring frequently. Add broth and cook an additional 10 minutes, stirring frequently,  until rice has absorbed the broth. Added shrimp 3-5 shakes of Tabasco and cook 3 minutes more or until shrimp is cooked and has a nice pink shade.


For a main dish, leave shrimp uncut serves 2.

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Parmesan Catfish


  • 6 catfish fillets
  • 3 c Italian bread crumbs¬† (I make my own so…)
  • 1/2 c Parmesan cheese
  • 3 eggs lightly beaten


Preheat oven to 350-375.

Wash and dry catfish fillets and pat dry so there is no excess water

In one bowl, lightly beat the eggs ,in another bowl, mix bread crumbs and Parmesan cheese.

Dredge fillets in eggs allowing extra to drip off

Coat with bread crumb mixture (hint: its best to press the mix on, it ensures a good tasty crust!!)

Place on pan sprayed with nonstick spray (for extra crispy crust, spray the top of the fish with the spray as well)

Cook for about 20 minutes or until the fish easily flakes

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Habanero Bison Rib-Eye

I fixed this this past weekend. Really simple. The hard part is finding ground habanero!


1 lb Bison Rib-Eye
1/8 Teaspoon habanero powder


Preheat grill to 400 to 425 degrees.
Rinse rib-eye and pat dry with a paper towel. Apply habanero powder to both sides of rib-eye.
Bison cooks quicker than beef. Use the following guidelines to cook to your taste. It is best to measure by thickness to cook.
1 inch thick – Rare: 6 to 8 minutes, Medium: 8 to 10 minutes
1 1/2-inch thick – Rare: 8 to 10 minutes, Medium: 10 to 12 minutes
2 inches thick – Rare: 10 to 12 minutes, Medium: 14 to 18 minutes


Substitute jalapeno powder for the habanero powder if you are a wimp.


Habanero and jalapeno powder are both rather hard to find. I get mine in the bulk section of Central Market in Austin. You may be able to find it at Whole Foods. Habanero powder is also one of the more expensive spices at $30 a pound, then again who is going to need a pound of it when you’re using it 1/8th teaspoon at a time?

Some nutritional facts about Bison

BISON               93    1.8g    43mg
BEEF               183    1.8g    55mg
CHICKEN            140    3.0g    73mg
FISH               125    3.0g    59mg
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