Here’s how to cook “Prawns Ceveche”

Ingredients:

150 gms. medium prawns, deveined
1 pc. flour tortilla
15 gms. avocado
15 gms. ripe mango
20 gms. mesclun
10 gms. onions

2 pcs. chili
5 gms. coriander
10 ml. olive oil
5 ml. worcestershire sauce
10 ml. catsup

Directions:

* Deep fry the tortilla to make a basket shape, set aside.

* Clean the deveined prawns and marinate in chopped onion, chili, coriander and catsup.

* After a few minutes, season the prawns in olive oil with the marinade; set aside.

* Prepare the salad by slicing the avocado and mango into a fan-shape.

* Place the sliced avocado and mango in the tortilla.

* Place the prawns on top and serve.

Here’s how to cook “Kapitan De Davao”

Ingredients:

200 gms. clams
200 gms. squid, sliced into rings
250 gms. alimasag, cut into four
100 gms. tuna belly, diced
150 gms. shrimps
2 tsps. turmeric powder
50 gms. garlic, finely chopped

30 gms. ginger, finely chopped
30 gms. lemon grass, finely chopped
salt & pepper to taste
oil
fish stock
1 cup fresh coconut cream

Directions:

Season seafood with salt and pepper, grill individually. Set aside. In medium saucepan, heat the oil; sauté the garlic, ginger and lemon grass. Add fish stock and season with salt and pepper. Simmer for 2 minutes or reduce the stock to 3/4 its volume. Thicken with roux for medium consistency. Pour the sauce on top, garnish with pepper and onions.