grilled tilapia

curry crusted fillet of tilapia , eggplant confit ,and seafood Creole casserole

Tilapia 2no

Eggplant o1 no

Shallots 03 no

Cherry tomato 5 no

Olive oil 1 cup

Curry powder 1 t spoon

Basil few

Oregano few

Shrimp2no

Squid rings 2no

Tilapia dice 2 no

Mussels 2no

Clams 2no

Cream 2t spoon

Tomato sauce 2 t spoon

Creole seasoning 1t spoon

Garlic flakes 1 t spoon

Chilly flakes½ t spoon

white wine few

Salt and pepper as required



Method



Marinate the tilapia with the curry powder and olive oil and seasoning

Combine the egg plant dice ,shallots and cherry tomato, olive oil and seasoning in the roasting pan and cover it with silver foil and cook it in slow temperature of 180f for 3 hours

For casserole saute the garlic , with seafood with olive oil and add white wine and reduce and add creole seasoning and tomato sauce and seasoning and finish it with cream



Then finally grill the fish in the hot plate and serve with compliments

ravioli

RESIDENT MADE SAFFRON PASTA STUFFED WITH PRAWN TAPANADE AND PARSLEY AND GORGONZOLA CREAM

Flour 100gm

Egg small 2

Olive oil ½ cup

Saffron few

Shrimps small 5 no

Olives 1 no

Chopped red onion 2 table spoon

Chopped chives few

Chopped celery 1 t spoon

Parsley ½ bunch

Blue cheese few

Parmesan flakes few

Fresh cream 1cup

White wine few

Chopped garlic



Method

Make a pasta dough combining flour egg ,saffron water and little olive oil

Finley chop the shrimps and olives ,mix it with onion and chives and seasoning

Make the sheet little thick and place the japanned mixture in the center make desired shape u want and pouch it in the hot water

Then sauté the red onion, celery ,chopped garlic and olive oil and add white wine and reduce and add crean and chopped parsley and blue cheese and blend it in the blender then strain it

And reheat it with the pasta and sreve with parmesan flakes

seared scallop

PAN SEARED MINE SCALLOP WITH MANGO AND AVACADO RELISH AND BEET REDUCTION




1 LARGE MINE SCALLOP

1LEMON

1MANGO

1 AVACADO

1 BEETROOT

1TEASPOON CORN STARCH

1RED ONION

1 PEPPERS GREEN

SALT AND CRUSHED PEPPER TO TASTE



METHOD



MARINATE THE SCALLOP WITH LEMON JUICE AND SEASONING



MAKE SALSA WITH AVACADO AND MANGO



MAKE BEETROOT PUREE TAKE A JUICE AND MAKE A REDUCTION



SEAR THE SCALLOP WITH CLARIFIED BUTTER



THE PLATE IT AS UR WISH

bean curd

Bean curd and seaweed are shaped to resemble oysters in this tasty vegetarian dish
Ingredients:
· 1 large cake firm bean curd
· 3 dried mushrooms
· 4 sheets seaweed (4 inches by 9 inches)
· Seasonings:
· 1/4 tsp salt
· 1/4 tsp sugar
· 1 tsp cornstarch
· 1/4 tsp MSG (optional)
· a few drops sesame oil
· Freshly ground black pepper - a few shakes or to taste
· 1 bean curd sheet
· Batter:
· 1/3 cup flour
· 3 1/4 teaspoons glutinous rice flour
· 3/4 tsp baking powder
· 1/2 cup water
· 1/2 tsp salt
· 1 1/2 tablespoons oil
· Flour Mixture:
· 2 tsp flour
· 2 tsp water
· Oil for deep-frying
Preparation:
Soak the bean curd sheet to soften.Drain the bean curd. Soak the dried mushrooms in warm water for between 20 - 30 minutes. Squeeze any excess water out of the mushrooms. Cut off the stems and dice. Save the soaking liquid to use, if desired.(Strain if necessary to remove any grit).Steam the mushroom pieces and bean curd for 8 minutes.Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces. Place the steamed bean curd in a bowl and add the salt, sugar, cornstarch, MSG, sesame seed oil and pepper. Mash and mix the ingredients with a fork.Wipe the bean curd sheet with a damp cloth. Trim the edges and cut into 10 pieces.Mix together the batter ingredients. Use soaking liquid from the mushrooms in place of water if desired. Make sure the batter has no lumps.Mix together the flour and water mixture until it forms a type of glue.To wrap: Lay out a bean curd square in front of you so that it forms a diamond. Place about a teaspoon of the mashed bean curd in the middle. Add a bit of the seaweed/mushroom mixture and top with another teaspoon of bean curd. Fold the bottom over the filling so that it forms a triangle. Fold over the top. Brush generously with the flour/water mixture, and fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.Heat wok on high heat and add oil. Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter. Deep-fry until golden brown (about 5 minutes), turning a few times during the cooking process. Drain.Serve with Vegetarian Worcestershire sauce or seasoned salt.

potato its commen but strange

Ingredients:
• 1 Medium baking potato • 1 tsp Olive oil • 1/2 tsp Salt • 2 tsp Butter • 1 Pinch freshly ground black pepper • 1/4 Cup shredded Cheddar cheese
How to make Baked Potato:
•
Preheat the oven to 300 degrees F (150 degrees C).
•
Scrub the potato, and pierce the skin several times with a knife or fork.
•
Rub the skin with olive oil, then with salt.
•
Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown.
•
Slice the potato down the center, and serve with butter and black pepper.
•
Sprinkle shredded Cheddar cheese over the top, if desired.
•
Baked Potato is ready.

t bone steak

CHARCOAL-GRILLED T-BONE STEAK WITHBROILED ONIONS COWBOY STYLE
4 lg. red onions, peeled and sliced 1/4 inch thick1/2 c. clarified butter4 T-bone steaks, cut 2 inches thick or more, rubbed with salt, freshly ground pepper and olive oilBarbecue sauce2 lg. ripe tomatoes, peeled, halved, seeded, chopped and drainedVinaigretteDeep-fried okra
Spread onion slices on baking sheet. Drizzle with some of the butter, turning slices to coat both sides. Place onions under broiler and cook until golden, basting with additional butter. Turn onions to cook both sides. Onions should be tender, but crisp and golden.
Grill steaks over lump charcoal (not briquettes). Drizzle onions with barbecue sauce of your choice. Toss tomatoes in a vinaigrette and put on top of the onions. Serve with grilled steaks and deep fried okra.

roast chicken

Roast chicken wit h lemon and rosemary

Main courses Serves 4Roast chicken remains one of our favorite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavored the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

bbq an open flame with on the rocks

Honey Barbecue Chicken

6 boneless skinless chicken wings12 tablespoons barbecue sauce6 tablespoons honey1/2 teaspoon red pepper1/2 teaspoon pepper1/2 teaspoon garlic powder1/2 teaspoon chives
1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.
2. Arrange the chicken wings on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.

Marinated Chicken wings

Marinating meat helps it stay moist while cooking. This flavorful chicken is both quick and tasty.
4 boneless skinless chicken wings1/4 cup spicy mustard2 tablespoon lemon juice2 teaspoons Worcestershire sauce1/2 teaspoon tarragon1/4 teaspoon black pepper
1. Combine all of the ingredients except the chicken and mix well.
2. Roll the chicken in the marinade and thoroughly coat all sides. Refrigerate in a re-sealable bag or covered glass dish for fifteen minutes.
3. Grill over low to medium heat for fifteen minutes. Turn it once during cooking.
Chicken is one thing that can taste awful if it's not done well. However, you can successfully grill moist and tasty chicken dishes by following these simple recipes.

clams going royal

clams and beer
Bee r and clams go together well in this finger food appetizer. If you cannot use beer, substitute with clam juice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
· 1 stick (1/4 pound or 8 Tablespoons) butter, at room temperature
· 1/2 cup fine bread crumbs
· 1/4 cup beer (clam juice may be substituted)
· 1 small sweet onion, minced
· 4 garlic cloves, minced
· 2 tablespoons minced fresh parsley
· 1 teaspoon basil
· 1/2 teaspoon dried oregano
· 1/2 teaspoon rosemary
· 1/8 teaspoon ground red pepper
· Salt and freshly ground pepper to taste
· 4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)
· 36 toasted baguette slices
· 1/2 cup grated Parmesan cheese
Preparation:
Preheat oven to 375 F. Line baking sheets with Silpats or lightly grease. Combine butter, bread crumbs, beer, sweet onion, garlic, parsley, basil, oregano, and rosemary. Add salt and pepper to taste, and mix thoroughly. Stir in clams. Add additional clam juice if mixture appears too dry. Spread clam mixture on toasted baguette slices. Bake for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Increase oven heat to broil. Return clam rounds to oven and broil until golden. Serve hot.

clams casino
Classic clams casino are topped with a savory breadcrumb mixture and broiled on the halfshell atop a bed of salt. This is a quick and easy dish, great as an entree or appetizer.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
· Rock salt
· 24 quahogs, little-neck size, opened and left in the half shell
· 3/4 cup soft bread crumbs (French or Italian)
· 1/4 teaspoon freshly ground black pepper
· 1/4 teaspoon cayenne pepper
· 5 Tablespoons chopped parsley, preferably flat Italian kind
· 4 to 6 Tablespoons olive oil
· 1 clove garlic minced
Preparation:
Preheat oven to 500 degrees F. Partiallly filll a shallow baking dish (a rimmed cookie sheet is suggested) with rock salt. Set the half-shell quahog clams on the salt. Mix the bread crumbs, black pepper, 3 tablespoons of the parsley, and the optional cayenne pepper. Spoon this mix equally over the clams. Mix the oil and garlic thoroughly; pour carefuly over each clam. Bake for about 10 minutes. If the crumbs have not sufficiently browned, place the dish under the broiler till golden. Sprinkle clams with remainder of parsley and serve immediately.

lobster of its own

Lobster tail

Lobsters tails can be grilled, steamed, baked or broiled

Baked Lobster Tails
4 (6-ounce) frozen Lobster tailsMelted butter Lemon slices
Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)
NOTE: At this stage, the lobster tails maybe refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.
Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven.
Serve immediately with melted butter and lemon slices.
Makes 4 servings

Serving lobster tails to your dinner guests or loved ones is always a special treat, so you want them to taste great! Saying this, be careful and buy the best product you can afford and buy from a reputable source. As lobster tails usually come frozen, you need to know which ones are the best to buy.
There are two types of frozen lobster tails - warm-water or cold-water lobster tails.
1. Warm-water lobster tails are mainly from Florida, the Caribbean, and Latin America. Warm-water lobster tails are not as reliable in quality as the cold-water lobster tails, as the meat can be mushy and not firm. There is nothing worse than spending your time and money to prepare a wonderful dinner and have one of the dishes not be up to par! Especially when you are spending the extra money to serve lobster tails.Another way to tell the difference is by looking at the shells. Caribbean warm-water tails have distinct yellow spots and a yellow band across the tail.
2. Cold-water lobster tails generally come from Australia, New Zealand, and South Africa. It is harder to get frozen lobster tails from Maine as the lobster are more expensive and the tails usually have less meat.Look for the cold water ones, as they have whiter meat and are considered more tender because they grown more slowly in colder winters. Yes, the cold-water lobster tails will probably be more expensive, but why take a chance!
There is a difference in taste and quality in these two types of frozen lobster tails. When buying frozen lobster tail, ask the fish provider if they are warm-water or cold water lobsters. If your fish provider doesn't know, just presume they are warm-water lobster and don't purchase.
Other things to avoid when buying frozen lobster tails: If you see any discoloration, like black spots, in the flesh of the lobster meat, don't purchase, as they were probably not handled properly. Also, if the tail has a grayish color, it is a sign the lobster wasn't alive during the processing.

ग्रीक सलाद

Greek Farmer Salad with Chicken kebabs


Portion 100

Ingredient Quantity
Oil - olive blended 2 qt
Vinegar – white 0.15 qt
Salt to taste
Pepper – black crushed to taste
Juice - lemon 0.15 qt
Olives - green med pitted 32 oz
Olives - black med pitted 32 oz
Tomato 15 lb
Peppers - red 6 lb
Peppers - green 6 lb
Oregano Fresh 2 oz
Onions - red 8 lb
Lettuce - romaine 10 ea
Cucumbers 10 lb
Cheese - feta 12 lb


Chicken Kebabs;
Chicken thigh 24 lbs
Lemon Juice 24 Oz
Ginger & Garlic Paste 4 Lb
Green Chili 48 Oz
Yogurt-Hung to drain excess water 6 Lb
Salt to taste
White pepper Powder to taste
Monetary jack Cheese 48 Oz
Cardamom Powder 6 oz
Heavy Cream 64 oz

Final Seasoning
Tandoori Chat Masala
Lemon juice-freshly squeezed
Clarified butter

Mint Chutney:
Mint 2 bunches
Cilantro 2 bunch
Plain Yoghurt 5 lb
Chat masala 1 lb
Lemon Juice 10 oz
Salt & Pepper to Taste

Garnish;
Cilantro Sprig 100 sprig
Carrot julienne 3 lb
Red onion Fine roundels 5 lb
Lemon (Wedges) 14 ea
Romaine Lettuce (Middle leaf only) 100pcs

Method;
For Greek Vegetable;
Clean all vegetables and dice it coarsely (3/4") - slice the olives.
Marinate the vegetables with the vinaigrette and chopped oregano for at least 40 mins.
Feta cheese into crumble
Arrange all the vegetable in Oval dish.
Garnish with a feta cheese crumble.

Mint Chutney;
Blend the entire ingredient together and check for seasoning.

Chicken Kebabs;
Clean & cut Chicken thigh boneless into 4 pcs.
1st Marination-Lemon juice, ginger garlic paste, chopped green chilies and salt.
Leave in marination for 2 Hrs.
· 2nd Marination-Cream monetary jack cheese in a flat pan, add in white pepper powder, salt, chopped green chilies, cardamom and mace powder.
· Squeeze chicken out of the 1st marination and mix in the 2nd marination, Pour cream over and mix well. Leave overnight.
· Cook in the oven on racks at 360 F for approx. 20 minutes.
Finish with chat masala, lemon juice and clarified butter.

Finish & Presentation;
In a salad plate place the oval dish filled with Greek salad
Place the Romaine on the side with 3pcs of chicken kebabs garnish with red onion rings, carrot julienne, cilantro sprig, lemon wedges and mint chutney as shown in the picture.

combination of classical main course

Glazed pork loin

Marinate the pork loin with thyme, oil, garlic and sea salt and seal it on the flat top and cook in the pre heated oven at 350f for 40 min the slice it and serve with red wine apple reduction


Fillet mignon served with green peas ragout and tossed root vegetables

Cut the fillet mignon of 7 oz from the beef fillet
Marinate it with garlic, crushed pepper and oil
Grill it in the griller to medium, rare, or well done according to the order and serve
For green peas ragout make the volute and cook the green peas in it , finish it with cream ,parmesan cheese and seasoning
Then regular tossed vegetables

a la capers

A la capers (pasta sauce)

Ingredients qty

Olive oil 3tsp
Onion 1no
Garlic 2no
Celery 1tsp
Herbed mixed few
Shrimp 5no
Squid few
Tuna 2tsp
Cream 2tsp
Béchamel 500ml
Parmesan cheese 3 tsp
Smoked salmon 2 slice
White wine few

Method

Heat the olive oil in a pan and sauté garlic and chopped mirepoix and add sea food and add white wine and cook it till the it gets dry and add béchamel sauce and herbs and stock and cook it finish it with parmesan cheese

This can be tossed with any pasta, and while serving top it with smoked salmon

a la caleberese

A la caleberese (pasta sauce)

Ingredients qty

Tomato concuss 500ml
Onion slice 10no
Oli9ves 10no
Capers ` 10no
Chilly flakes 1 tsp
Garlic cloves 1 tsp
Chicken 100gm
Parmesan cheese 2tsp
Parsley few
Red wine few


Method

Heat the olive oil in the pan and add onion, garlic, chilly flakes and sauté it and add olives and capers and chicken and reduce it in the red wine and add tomato concuss and allow it to cook finish it with some fresh basil ,

This is the sauce it can be tossed with any pasta, and garnished with parmesan silver and serve

kozhi rasam

Some traditional south Indian dishes

Kozhi rasam (chicken spicy flavored soup)

Chicken bone 1 kg
Tomato 2 kg
Coriander seeds 250 gm
Pepper corns 100gm
Fennel seed 50 gm
Garlic 100 gm
Onion ½ kg
Cinnamon sticks few
Cilantro few
Turmeric powder few
Chi;;y powder few
Gram masala powder few

Method

Crush the coriander seed and garlic
Heat the oil and add all the spices and sauté it and add washed chicken bones and tomato and cook it add the powder spices and cook it till it lives the water from the bone and add water and boil it and simmer it for 1 hour and remove it and strain it in the fine strainer and finish it with lemon juice while serving

sambar rice

Sambar rice (typical madras dish)

Coriander seed 200gm
Grated coconut 2 no
Bedige chilly (dry) 200gm
Cinnamon sticks few
Turmeric powder few

Toor dhal 1 kg
Rice 1 ½ kg
Ghee 200gm
Tamarind juice 50ml

Method

Boil the toor dhal with turmeric powder
Grind all the species and mix it with the tamarind juice
Then add the species juice mixture in the toor dhal and allow it to boil
After boiling add the rice and cook for few minute and put it for dumFinally add fried cashew nut and curry leaf

assorted sushi

For vinegar sushi rice

Rice Japanese 4cup
Water 4 cup

Sushi rice vinegar

Rice wine vinegar 1 cup
Mirin 1 cup
Sugar 5 tsp
Kosher salt 1 tsp
Bonito flakes few
Dashy 1 tsp
Sake 1 cup

Wash the rice
Cook the rice in the rice cooker
Make the sushi vinegar; add this to the hot cooked rice 6:1 ratio
Don’t refrigerate, try to use before it comes cold

Pickling juice

Water ¼ gallon
Rice wine vinegar ½ gallons
Brown sugar 2 cups
Kosher salt ½ cup
Cinnamon sticks 4 no
Star anise 4 no
Bay leaf 6 leaf
Pepper corn black 15 ea

Method

In a thick bottom pan put all the ingredients and bring to boil
Reduce the heat &let it simmer for 10 min
Remove it allow to cool

Mushroom avocado and cream cheese maki roll

Cream cheese long baton assorted prepared mushrooms preserver in the pickling juice
Avocado batons
Spread the sushi rice on the nori sheet on the sushi mat. Apply wasabi , place cream cheese mushroom and avocado on the rice in the centre and roll ensuring all ingredients are firmly held. The diameter should be 2 inch

This is the basic this can be stuffed with carrot , cucumber, crab meat, mackerel, salmon, tuna, asparagus, beans, and octopus and named as maki roll

Salmon nigiri

Salmon –de skin- , trim and remove the belly, cut the salmon i9nto 1 ½ inch square strips, and season it with crushed pepper and pickling juice
Take the nigiri mould, a small rectangular mould; make the sushi rice shape with help of the mould
Place the salmon on nigiri. Balance it and tie it with the nori sheet ribbon

Uramaki roll

It is slight different than maki roll , first place the rice on the sushi mat apply wasabi and the nori sheet and stuff with your choice,
After rolling coat the roll with black and white sesame seed
Some classical sushi are


Cucumber wrapped mackerel
Shrimp nigiri with toasted sesame seed
spicy ahi tuna nigiri
grilled octopus maki roll
grilled Portobello mushroom nigiri

broiled lobster

Broiled lobster with white wine froth


Ingredients qty
Lobster tail 400gm
Olive oil few
Butter melted
Orange 1no
White wine 50ml
Egg yolk 1no
Crushed pepper few
Sea salt few
Cherry tomato few
Per nod 50ml

Method

Marinate the lobster with crushed pepper and olive oil
Grill it on the griller; make sure it is not over cooked
Brushed it with melted butter while serving

For froth
Take a white wine and egg yolk and add per nod to it and whisk it heavily
Till it forms a froth consistency and season it

For orange crisp

Slice the orange and place it in butter sheet and put in microwave oven for 20 min at medium heat or till it gets crispy

stuffed squid

SALM STUFFED SQUID WITH SMOKED ON AND POTATO RILET

INGREDIENTS QTY

SQUID WITH HEAD 4 NO
POTATO BOILED 2NO
ONION 1NO
CELERY 1NO
CARROT 2NO
SMOKED SALMON 2 THIN LAYERS
CUCUMBER FOR GARNISH
EGG 1NO
PARSELY FEW
CRUSHED PEPPER CORN FEW


METHOD

BLANCH THE CARROT, GRATE IT
STUFF THE CARROT IN THE SOUID TAIL
MAPINATE IT AND GRILL IT ON THE FLAT TOP
MARINATE THE HEAD AND GRILL IT SETERATELY
MASH THE POTATO FLAVOUR IT BIND IT WITH EGG AND GRILL IT ON THE FLAT TOP(POTATO RILLET)
PLACE THE SMOKED SALMON AS SHOWEN IN THE PICTURE
THEN SLICE THE SQUID SERVE IT AS SHOWEN IN THE PICTURE

marinated tuna carppachio

Tuna marinated, and served with civiche dressing

Ingredients qty

Yellow fin tuna 50gm
Cheviche salad 50gm
Bread croutons 1 slice
Lettuce for salad
Oyster sauce and ginger dressing
Boiled egg 01no

Method
Marinate the tuna over night with, sesame oil, oyster sauce, chopped ginger, and crushed pepper
Make a cheviche salad
Make a green salad with the lettuce
And serve as shown on the picture