[ HAWAII'S KITCHEN ]

South of the border
dishes sizzle

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These dishes were prepared by Sergio Perez of Maui Tacos on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. Here are a few of the dishes. All the recipes may be found on the Web site, khon.com.

Shrimp in the Style of Tamaulipas

2 tablespoons vegetable oil
1/2 cup Maui onion, chopped
2 cloves garlic, chopped
1 tomato, chopped
1/2 pound shrimp, peeled and deveined
1 bay leaf
Fresh jalapeño pepper, chopped, to taste
Salt and pepper, to taste
1 ounce butter
1 tablespoon cilantro, chopped

Heat oil in saucepan, then add onion and garlic; cook 30 seconds. Add tomato, shrimp, bay leaf and jalapeño; adjust seasoning with salt and pepper. Cook 3 to 4 minutes. Add butter and sprinkle with cilantro. Serve with rice or pasta.

Opakapaka Ceviche

1 pound opakapaka, diced 1/4 inch
1 cup fresh lime juice
1 pound ripe tomatoes, diced
1/2 cup Maui onion, diced
1 bunch fresh cilantro, chopped
Fresh chopped chiles, to taste
1/4 cup jalapeño juice
Salt to taste

Place fish in glass bowl with lime juice and marinate in refrigerator 2-1/2 hours. Drain and add remaining ingredients. Mix well. Refrigerate 1 hour, then serve with chips or as a salad.

Nutritional information unavailable.

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