Ceviche is quintessential Mexican cuisine: fresh, simple and delicious. Though our recipe uses scallops, it can also be made with shrimp or whitefish. Go with something fresh and seasonal. To check for doneness, look for fish that is white and scallops that are no longer translucent. At this point, it means the acids have fully cooked the products. For fried plantains, select some that are still a bit green - the higher starch content yields better results for fried foods.
A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."