Appetizers Recipes

1 pound of corvina (deboned & MUST BE FRESH) 2 cups of lemon juice, 1onion finly diced, 1/4 cup of cellery finly diced, 1 tsp aji chombo (hot chili pepper, add only if you like it hot) salt & pepper, 1 tbsp vinegar.

1.Clean, debone corvina well & cut in 1/4" (1cm) dices. 2.Put in glass container and add all ingredients. 3.Keep in refrigerater for 12 hours stir once in a while.

Note: Serve with salt crackers.

10 slices white bread 2 tablespoons butter or margarine, melted 1/2 teaspoon dried thyme leaves 1 pkg (12 oz) frozen cooked shrimp, thawed, chopped 1/2 cup Kraft Shredded Colby & Monterey Jack Cheese 1/3 cup Kraft Mayo Real Mayonnaise 1/4 teaspoon salt

Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside. Mix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet. Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each.

Note:

2 green onions 5 cups bean sprouts (10 ounces) 10 cooked fresh crab legs (each about 2 inches long) -- shelled OR 10 imitation whole crab legs (each about 2 inches long) 1 teaspoon sesame oil 10 leaf lettuce leaves 10 ready-to-eat spring roll skins (8 1/2 inches square) 1/3 cup chopped fresh cilantro Honey Sichuan Sauce -- (recipe follows) HONEY SICHUAN SAUCE 1/3 cup honey 1/3 cup chili purée

Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares. Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water; roll up to seal. Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce. HONEY SICHUAN SAUCE: Mix ingredients.

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