Whatever it may be, chefs in Jefferson City have you covered. Head out for dinner or pull out your pots and pans and try your hand at one of these tried-and-true recipes from local food connoisseurs.
CEVICHE DE CAMARÓN | STRIKERS
YIELDS: 4 SERVINGS | PREP TIME: 1 HOUR 30 MINUTES | TOTAL TIME: 1 HOUR 45 MINUTES
INGREDIENTS:
1/2 pound shrimp
1/2 pound catfish
1/2 cup white onion, chopped
1/2 cup cucumber, diced
1/4 cup mango, chopped
1/4 cup cilantro, chopped
1 cup tomato, diced
9 limes
1 cup Clamato juice
6 tablespoons ketchup
Hot sauce (optional)
2 avocados, sliced
Salt and pepper
INSTRUCTIONS:
- Dice the catfish and marinate it with the juice from the limes for 30 minutes in the refrigerator.
- Dice most of the shrimp (saving a couple to garnish with), season with salt, and cook until they turn pink. Remove the shrimp from the pan, and place in a bowl
with ice to cool down. - Once cooled, combine the shrimp and marinated catfish in a large bowl.
- Mix in the white onion, cucumber, tomato, cilantro, and mango.
- Add Clamato juice, ketchup, hot sauce, salt, and pepper to taste. Mix well.
- Refrigerator for an hour, or longer for more flavor.
- Place the avocado and whole shrimp on top.
- Serve cold with crackers or tortilla chips.
THE CHEF, GERARDO HERNANDEZ
Chef Gerardo Hernandez is a culinary innovator with over two decades of experience. Gerardo graduated from the Los Angeles Trade-Technical College in 2001 and developed a passion for flavors and presentions while working in prestigious Hollywood restaurants early in his career. In 2006, Gerardo relocated to Jefferson City and now serves as the kitchen manager for Strikers.
SUN 11 a.m. to 8 p.m.
MON-THU 11 a.m. to 10 p.m.
FRI-SAT 11 a.m. to 11 p.m.
2017 Christy Dr., JCMO | (573) 644-1006 | strikersjc.com