Joining Bob at the City Center Market in Florence, South Carolina are co-owners of Salsa y Limon Restaurant, Charlie Cuevas and Israel Morales. They’re serving up an authentic Mexican dish, Shrimp Ceviche.
Begin by cleaning and boiling your shrimp in lightly salted water for 2-3 minutes. Once the shrimp have fully cooked, put them in an ice water bath to cool them. Once they are cool to the touch, chop them into large pieces and set aside.
Combine the onion, tomatoes, jalapeno, and cilantro by mixing together in a bowl. Once combined, stir in the chopped shrimp and then add the lime juice. Salt to taste. Serve with sliced avocado on top of tostados or eat with tortilla chips.
Place all ingredients in a food processor and blend well. If the mixture is too moist add more Panko a little at a time. Store in an airtight container until ready to use.
FRIED PECAN SHRIMP
FLOUR 1 CUP
BUTTERMILK 1 CUP
PECAN BREDDING 1 CUP
SHRIMP (PEELED TAIL ON) 24 EACH
CANOLA OIL 2 CUP
Heat the oil in a heavy bottomed skillet until it just starts to smoke. Dredge the shrimp (one at a time) in the flour, then dip in the buttermilk, and then dredge in the pecan breading. Once all the shrimp are breaded, carefully add half of them to the hot oil. Fry the shrimp on both sides until the breading is a deep golden brown. Remove the shrimp to a towel lined plate and then cook the second half.
Directions: Coat catfish with blackening seasoning. Heat oil in frying pan. When oil is hot enough, add blackened catfish to the pan. Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes. While catfish is cooking, warm tortillas in the oven for about 2 minutes. Bring catfish and tortillas out of the oven and plate fish onto tortillas. Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Folks, welcome to Sportsman’s Table this week. We’re at Deck 383 restaurant down in beautiful Murrells Inlet, South Carolina. Wacca Wache marina. If you had never been there, come on down. But I tell you what, this guy right here is going to be responsible for serving you some great food, and he’s agreed to come on today to do another great recipe for the Sportsman’s Table. Jermaine, Bob. You’re all over it brother. Jermaine Alston, the head chef right here at Deck 383. A pleasure, my friend. What have you got for me today? Well, I’m doing one of our dishes on or menu, it’s a fish taco. Okay. We use catfish for our fish tacos, and it’s local caught catfish. Okay, awesome. All right. So what’s the first step, brother? The first step we’re gonna do, we’re gonna put some oil in our pan right here. Okay. All right. Give me it. Let that heat up a little bit. You know, everybody loves catfish. Oh, everybody loves catfish. But who’d a thought having catfish tacos? Huh? I mean, you can vary. You can use mahi, people use grouper. [Bob] Right. Sea bass. Sea bass. All kinds of fish. I’m gonna just go ahead and blacken these. [Bob] Yeah, but the main thing is that it’s all local caught. Local caught, yeah. [Bob] Certified SC. Yes, sir. [Bob] There you go. Our tomatoes for our pico, our cabbage for our Asian slaw. Gotta load up that tortilla. Yes sir. Okay. We’re gonna go ahead and drop those in the pan. Okay. Now you’re just gonna coat one side? Yeah, they’re real thin. [Bob] Okay, I got you. The cooking time is not going to be real long on ’em. All right, Bob, we’re good to go. The fish is ready to go to the tortillas. Okay man, all right. Tacos coming up! Tacos, tacos. Now folks, if you want a copy of Jermaine’s recipe, just log onto bobredfern.com I’m just putting this catfish right here. Oh man. And that’s a staple here at Deck 383. Oh, we sell a lot of these. Bob, we sell a lot of these. Oh, wow. Our fresh Asian slaw. [Bob] Oh, wow. Asian slaw. Okay, who would have ever thunk it. They love this slaw. [Bob] Oh I can imagine, look at that. Wow. We’ve got some pico. [Bob] Okay. Fresh tomatoes. South Carolina. Some South Carolina gold right there from Lee’s Farm. Lee’s Farm in Murrells Inlet, yeah. Lee’s Farm seems to be the go-to place. They’re good guys. They’re good guys over there. They come through for me all the time. There you go. You in a pinch? Even. Yup. We take some red cabbage here. Like that. [Bob] Oh yeah. It’s all about the eye of the beholder. Oh yes, sir. Like I said, all this produce is South Carolina certified. [Bob] There you go, man. That’s the way Deck 383 loves it. Yes sir. We’re gonna take some of our cilantro-lime aioli. [Bob] Okay. Oh, wow. Oh, nice. Man! That is nice, Jermaine. There you go. And that’s our fish tacos. Jermaine, as always my friend, you never cease to amaze me. Bob, thank you. Thank you for having me on, man. I appreciate it. Well thank you very much for all you do for all the folks down here along the coast at Deck 383. Folks, listen. Buy and eat local. Certifiedscgrown.com. Log on to see what’s fresh on the menu. As well as drop on in on Deck 383, down here at Murrells Inlet. And we’re gonna be right back again next week with another great recipe on the Sportsman’s Table. We’ll see you then. To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.