This shrimp ceviche from Chef John Lichtenberger (Isla Austin) screams summer! Light ingredients that are super easy to toss together. Enjoy!
Appetizers
Mango Chili Shrimp Ceviche
All ceviche is tasty, but this version kicks it up a notch with the added tropical and spicy flavor of Mango Chili.
Fresh Pears and Figs with Gorgonzola and Honey
A Central Market Festival Favorite! Simple, inexpensive ingredients excellent ANY time of year as a healthy(ish) afternoon snack!
Texas Sunshine Relish
Relish made with lavender infused agave and packed inside sliced toasted baguettes from the Hyatt Regency Hill Country Resort!
Chiles en Nogada
It’s Fiesta on a plate from El Naranjo in ATX! Chiles en Nogada calls for green poblano chiles stuffed with a mixture of meats, fruits and spices, topped with a walnut cream sauce (nogada), PLUS parsley and pomegranate seeds. Traditionally served at room temperature.
Elote (Grilled Mexican Street Corn)
Recipe courtesy of Executive Chef Brandon Frohne of Mason’s Nashville. Brushed with Chipotle Crema and sprinkled with Queso Fresco.
Tamales de Cochinita Pibil
A comfort classic-especially in Texas! Tamales of all different fillings make their way to family gatherings- from beef, chicken, bean and cheese, to even sweet ones made with raisins and cinnamon. This one hails from the coast of the Yucatan region of Mexico, Cochinita Pibil.
Stuffed Butternut Squash
Beautiful butternut squash, cooked and caramelized, and topped with a kale ragout from Parkside.
Marinated Zucchini with Tonnato and Blistered Tomato
Garden fresh from Chef Jacob Weaver of Juliet in Austin! Easy as an appetizer or spring side dish.
Torta Pasqualina
This tempting Italian torta from Taverna is chock-full of egg, greens and two kinds of cheese for a light yet satisfying meal just about any time of day!
Avocado Stuffed with Shrimp and Crawfish
Call it a crowd-pleaser, this loaded avocado is a seafood lovers dream! A great appetizer for all types of restaurants & perfect for Lent.
Chicken Satay
Skewered meats are commonplace amongst the street foods of Asia. This Chicken Satay from Chef Jett Hurapan at Songkran Thai Kitchen comes paired with a terrific Thai chili dipping sauce.
Tostones with Avocado Cream Sauce
Twice fried plantains or “tostones” with a scratch made avocado cream sauce courtesy of Analida’s Ethnic Spoon! Crunchy on the outside, soft on the inside.
Hugo’s Red Snapper Ceviche (Ceviche De Huachinango)
Freshly caught snapper from the port of Veracruz – included in Hugo Ortega’s Street Food of Mexico. This recipe is among Hugo’s most favorites.
Piri Piri Grilled Shrimp
This recipe comes from the Central Market 20th Anniversary Cookbook! Piri Piri is a spice blend with many interpretations found in Portugal, Brazil, and Africa. The more traditional the blend, the higher the heat.