Contestant Rob Burmeister's updated version of the 80's Blackened Fish dish: Blackened Shrimp Street Taco with Red Snapper Ceviche for the Star Challenge Dining Across the Decades, as seen on Food Network's Comeback Kitchen, Season 2.
Recipe courtesy of Rob Burmeister

Blackened Shrimp Street Taco with Red Snapper Ceviche

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  • Level: Advanced
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings


Taco Mix:


Red Snapper Ceviche:

Blackening Spice:


  1. For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve.
  2. For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand.
  3. In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside.
  4. For the "mock"-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper.
  5. To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with "mock"-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges.

Blackening Spice:

Yield: 1/2 cup
  1. Mix all the ingredients together in a bowl until well blended. Store in an airtight container.