Bulgogi Beef, Shrimp Ceviche, and Buffalo Chicken Tacos

Shrimp Ceviche

  • 12 shrimp per taco
  • ½ c. lime juice
  • ¼ c. lemon juice (retain the zest of the lemon)
  • 1 T. orange juice
  • ½ jalapeño
  • 1–2 roma tomatoes, seeded and diced
  • ½ avocado, diced
  • ⅓ c. minced fresh cilantro
  • Salt and pepper to taste

Bulgogi

  • ½ lb. ribeye, sliced into thin strips
  • ⅓ white onion, diced fine
  • 1 green onion, sliced
  • 1 T. toasted sesame oil
  • 1 T. sesame seeds
  • 1 T. vegetable oil
  • Pickled Onions for garnish

Bulgogi Marinade

  • 6 Tbsp. soy sauce
  • 3 Tbsp. brown sugar or honey
  • 2 Tbsp. mirin
  • 1 asian pear, grated (substitute red apple if necessary)
  • 1 Tbsp. minced garlic
  • 2 tsp. grated ginger
  • Black pepper to taste

Chicken

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 cup buttermilk
  • 1/2 c. flour
  • 1/2 c. cornstarch
  • 1/4 tsp. baking powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cayenne power
  • 1/4 c. Buffalo sauce
  • 1 c. sour cream
  • 2 Tbsp crumbled blue cheese, chopped fine
  • Oil for frying

Ceviche: Prepare a large bowl of ice water. Poach the shrimp in boiling water for 1 minute, then transfer to ice water for 5 minutes. Transfer to a sealed container with the citrus juice and refrigerate for 30–60 minutes.

Add the jalapeño, tomato, avocado, and cilantro, and salt and pepper to taste. Fill taco and garnish with lemon zest.

Bulgogi: Mix the marinade ingredients together, and marinate the beef overnight. In a medium-hot skillet or wok, toast the sesame seeds. Remove seeds and set aside. Add vegetable oil and white onion to pan. Sauté about 2 minutes until beginning to soften, then add beef and sesame oil. Cook until medium-rare (about 3 minutes), adding green onions after 2 minutes. Remove from heat and toss in sesame seeds.

Fill tortillas with beef and top with pickled onions.

Buffalo Chicken: Chop blue cheese as fine as possible, mix into sour cream.  Marinate chicken in buttermilk for at least 5 minutes. Heat oil to 375° for frying. Combine flour, cornstarch, baking powder, garlic, and cayenne in medium bowl. Dredge chicken in flour mixture thoroughly, then fry until golden-brown (about 5 minutes). Transfer to a large bowl, toss with buffalo sauce, and place in tortillas. Drizzle with blue cheese crema and serve.