Complexity: Medium


  • 16 oz salmon, cut into about ½ -inch cubes
  • 1 cup fresh lime juice
  • ½ pound jumbo shrimp, cut into ½ inch cubes
  • ½ bottle seasoned cubed feta cheese
  • 2 tomatoes, seeded and diced
  • ½ cup minced fresh basil
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1/4 to ½ teaspoon salt
  • 1 med red onion, diced
  • 4 oz diced eggplant
  • 1/4 teaspoon garlic
  • ½ teaspoon black pepper
  • ½ teaspoon oregano
  • ½ teaspoon pepper flakes
  • 2 tins whole kernel corn
  • 6 oz bread crumbs
  • 4 oz parmesan cheese


  1. Salmon and Shrimp Ceviche – Mix salmon, shrimp, lime juice, basil together and season to taste with salt and pepper flakes. Let sit for 30 minutes then drain out liquid.
  2. Tomato Salsa – Mix 1?4 of the onions and the tomatoes with the chopped cilantro, a dash of lime juice and sugar season to taste with salt and black pepper. Refrigerate
  3.  Sauteed Eggplant – In a medium sauce pan add some butter and olive oil and allow to heat. Sauté 3?4 of the red onion then  add the eggplant. Allow to cook about 2 minutes, season to taste then remove from heat
  4. Corn Patty – Grind corn until smooth in a food processor. Add bread crumbs, cheese and seasonings and mix until well incorporated. Add bread crumbs gradually until the right consistency is achieved (firm enough to form into patties)
  5. Plating – Using a ring mold and place corn patty at the base, followed by a spoonful of sautéed eggplant packed tightly into the mold then add the tomato salsa. Add feta cheese and press tightly followed by the ceviche. Remove mold.