Cooking with Chef Papi

Hey Foodies!

I had the absolute pleasure of stepping into the kitchen with one of Memphis’ top culinary talents—Cooking with Papi, also known as the incredible Chef Marco. From the moment we started, I knew this was going to be an unforgettable culinary experience filled with vibrant flavors, fresh ingredients, and a whole lot of fun.

We focused on Summer Latin Flavors, and let me tell you—these dishes brought the heat (and the freshness)! On the menu:

Tropical Shrimp Ceviche – Bright, zesty, and packed with citrusy goodness.
Sea Bass Aguachile – A refreshing dish with a spicy kick that wakes up your palate.
Mexican Street Corn Dip – Creamy, cheesy, and totally addictive!

Tropical Shrimp Ceviche: A Burst of Fresh Summer Flavor

Here’s what we used:

2 lb raw shrimp, peeled, deveined, cut in large dice
2 ripe mangos, medium diced (may substitute 1/2 pineapple)
1 red onion, small dice
1 red bell and 1 orange bell pepper, medium diced
1 jalapeño, seeded and small diced
1 avocado, medium diced (optional)
1 bunch fresh cilantro, minced
Juice of 6–8 limes (enough to fully submerge shrimp)
Juice of 2 oranges
Salt and pepper to taste
Tajin to taste (optional)

We started by chopping the raw shrimp into bite-sized chunks and tossing them into a bowl. Squeeze enough fresh lime juice to completely cover the shrimp (about 6–8 limes, depending on size). Stir to coat, then cover and refrigerate for 15–30 minutes, stirring halfway through. The shrimp is ready when it turns opaque and firm. Here’s something wild I learned—the acid from lime and lemon juice actually “cooks” the raw shrimp! No heat, no stove—just citrus power. I had no idea that was even possible, and honestly, I’m still impressed.

Once the shrimp is halfway "cooked,” squeeze fresh orange juice over shrimp. Stir and refrigerate another 10-15 minutes. In a large bowl, combine the citrus-cooked shrimp with the diced mango, red onion, bell pepper, and jalapeño. Add salt and pepper to taste, and mix in the chopped cilantro. For best flavor, chill the mixture in the fridge for another 15–20 minutes to let the ingredients settle in. Serve chilled with tortilla chips, plantain chips, tostada shells, or in lettuce cups.

Mexican Street Corn Dip which is my favorite.

Here’s what we used:

6 Charred corn
Queso
Sour cream
2 Lime
Cilantro
Cotija
Tortilla chips
Seasoning

This dish is a great appetizer, whether you’re hosting a game day party, Taco Tuesday, or just having friends over. We started by cutting corn off the cob and tossing it into a pan with a little butter to get it nice and toasty. Then we made a simple Mexican crema by mixing sour cream, fresh lime juice, and chopped cilantro. We used a bit more cilantro on top, along with some finely diced red onions for extra flavor and color. We tossed it in the oven for a quick broil for 2-3 minutes for a nice golden brown color. Want to take it up a notch? Try adding some shredded chicken—so good!

Alright, for our final dish… Sea Bass Aguachile!

Chef Marco came through with the freshest sea bass he could find. The recipe is super quick and easy, but the way it’s plated makes it look like something off a five-star tasting menu. No wonder restaurants charge $500 for three bites — it’s all in the vibes!

Here’s what we used:

Sea bass
1 avocado
1 orange
2 limes
1 jalapeño
A handful of cilantro

Chef Marco sliced the sea bass nice and thin, we got about eight slices and laid them out like artwork. Then came the chili sauce, a few jalapeño slices, some fresh cilantro, and just a little drizzle of balsamic vinegar. We squeezed on fresh lime and orange juice, then topped it off with thin slices of avocado. Fresh, tangy, a little spicy, and seriously pretty. Simple ingredients, fancy results.