A Taste of Maui Culinary Academy

April 1st, 2009  |  by  |  Published in Campus News, Multimedia

Taste of Maui cookbook cover

Web extra: Featured recipe, ʻŌpakapaka Ceviche

From ʻahi poke to lemongrass crème brûlée, Maui Culinary Academy’s new cookbook, Taste of Maui, offers a diverse collection of recipes created by academy graduates and chef instructors.

Taste of Maui features many of the dishes served in Maui Community College’s student-run Paʻina Food Court, judged “best cheap eats on Maui” by the San Francisco Chronicle, and Leis Family Class Act Restaurant, voted “Maui’s Best Business Lunch” by the readers of Maui Nō Ka ʻOi magazine.

The cookbook’s title reflects Maui Culinary Academy’s influence on the valley isle. Academy graduates include prominent island chefs Noel Badello of Duo at The Four Seasons and James McDonald, executive chef of the award-winning Pacific’O restaurant in Lahaina.

Featured recipes in Taste of Maui range from pantry food to delectable desserts, for island dishes with a tempting twist or preparations geared for special occasions.

The book is illustrated with photos by Steve Brinkman and artwork by Maui artist Ed Lane.

Proceeds support the Maui culinary arts program. The cookbooks are available at bookstores and the Maui campus restaurants, online booksellers or directly from Mutual Publishing.

For information on the cookbook or culinary program, call (808) 984-3225.

ʻŌpakapaka Ceviche

Opakapaka ceviche

Serves 4 as an appetizer

8 ounces ʻōpakapaka, thinly sliced as for sashimi
1/4 cup fresh lime juice
Jicama and Cucumber Salad (see book page 55)
Hawaiian ʻalaea red salt
1 avocado, sliced
4 cilantro sprigs

To prepare the ceviche

In a non-reactive glass (glass or stainless steel) bowl, place the fish and lime juice. Cover and refrigerate for 20 to 30 minutes. The lime juice “cooks” the fish.

Drain the lime juice from the fish slices. Pout the 4 tablespoons of reserved dressing from Jicama and Cucumber Salad recipe (on page 55) over the fish so that the fish is evenly coated. Season to taste with Hawaiian ʻalaea red sea salt.

To serve

This is best with Jicama and Cucumber Salad (recipe on page 55). Divide the salad between 4 chilled plates. Next to the salad, layer the marinated fish with avocado slices. Garnish with a cilantro sprig.

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