Shrimp Ceviche

Serves: 4-6 people
Total Preparation Time: 1:30 hours

2 lb small shrimp, 61/70 count per pound, peeled and deveined
3 freshly squeezed lime, juiced
½ small red onion, finely diced
2 medium tomatoes, cored, small diced
1 jalapeno stemmed, seeded, finely chopped
1 bunch cilantro, finely chopped
1 ½  teaspoon salt
2 tablespoons Soy sauce
2 cloves garlic
½ teaspoon freshly ground black pepper
1 avocado, peeled, pitted, small diced
I bag tortilla chips


In a large pot, bring 1 quart of salted water to a boil. Add the shrimp and blanch for 30 seconds to 1 minute, depending on size of shrimp. Drain the shrimp and place into a bowl of ice water to stop the cooking for 1 minute. Drain the shrimp from the ice bath and place the blanched shrimp in a glass bowl. Mix in the lime juice, red onion, tomatoes, jalapeno, cilantro, salt and pepper, mix well.  Add the avocado in last and gently fold in. Cover and refrigerate for about 1 hour. Serve with your favorite tortilla chips for delicious light appetizers.

Shrimp Ceviche recipe


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Lemongrass & Ginger Poached Shrimp Cocktail & Wasabi Pineapple Sauce

Serves :4-6 people as appetizer
Cooking Time: 20-25 minutes

2 lb Bag Frozen Shrimp size (13/15 or 16/20 Uncooked Headless, Peeled & Deveined Shrimp with Tails.)
Poaching liquid
6 Cups Water
1 Lemon, cut into rings
3 Lemongrass Stocks, ends only (about 3 inch) chopped finely
1 Head Garlic, cut in half
3 Tablespoons Ginger, chopped finely
2 Tablespoons Kosher Salt
Cocktail Sauce
1-12 ounce Bottle Chili Sauce
1 Tablespoon prepared Wasabi Paste
½ cup Dole 100% Pineapple Juice Concentrate

Carefully cut away the cantaloupe peal and discard the seeds. Cut the melon into small piece, toss into a blender and blend to a fine puree. Measure 2 cups of water and heat up in the microwave until it reaches a boil. Pour the hot water into a bowl with the lemon Jell-O mixture and stir until completely dissolved. Add the cantaloupe puree and set aside. Next wash and peal the Asian pear and dice into small pieces. Wash the blueberries and add all the fruit to the puree. To complete the dish you can either pour the entire mixture into a glass dish/bowl or distribute evenly between the individual plastic cups or glass cups. Place into refrigerator for 60-90 minutes or until firm.

Lemongrass and ginger poached Shrimp cocktail with wasabi and pineapple cocktail sauce

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Cumin & Chili Salmon Tacos

Serves: 4-6 people
Cooking Time: 25-30 minutes

12-14 oz Fresh Salmon Filet (Skinless & Boneless)
Taco Shells
2 Large Radishes
½ Half of Red Cabbage
1 Green Apple
½ Chopped Cilantro
1 Lime
1 Teaspoon Fish Sauce (Or Substitute with Soy Sauce)
1 Tablespoon Oil Olive

Seasoning For Salmon:

2 Teaspoons of Cumin
1 Teaspoon Chili Powder
1 Teaspoon Garlic Salt
½ Teaspoon Smoked Paprika
¼ Teaspoon Black Pepper


Begin creating the slaw by pealing the apple and then shredding into very thin pieces. Place into a large bowl along with cleaned and shredded radishes and red cabbage. Squeeze the lime into the bowl and add the olive oil and fish sauce. Add in chopped cilantro, toss the slaw all together then set aside. The Next step is to blend all seasoning ingredients into a bowl together. Cut salmon into small strips about ½ inch thick. Toss salon into seasoning until both sides are lightly coated. Sear salmon in a sauté pan with olive oil on high heat for 1 min covered on each side (or until cooked). Follow the instructions on your purchased taco box and heat up the tacos in the oven for a few minutes before serving. Add a favorite hot sauce to spice it up!

Cumin and Salmon Taco Recipe

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Smoked Salmon Frittata

Serves: 4-6 people
Total Time: 25-30 minutes
Drink Paring: Covert Bellini

12 Large Eggs, Whites Only (3 eggs per person)
6oz Smoked Salmon
1 large Vine Ripened Tomato, Diced
½ Small Red Onion, Diced
8 oz Package pre-shredded Kraft Italian style Five-Cheese Blend
2 Tablespoons Cappers
2 Tablespoons Fresh Dill, Chopped (optional)
Pinch of Salt and Black Pepper
Pan Spray

Spray a 12-inch non-stick skillet pan with cooking spray. Heat pan over medium heat. Separate the egg whites from the yokes and discard the yokes. Place the egg whites into a bowl, add a pinch of salt and black pepper and whisk the egg whites together for :30 seconds or until foamy. Pour egg whites into skillet and cook for 2 to 4 minutes or until egg has set and looks firm. Now layer smoked salmon evenly over eggs, followed by diced tomatoes, red onions, cheese and cappers. Cover the pan with lid and cook about 5 min without stirring or flipping eggs until the whites are set (light brown on the bottom) and cheese is melted. To complete the dish add fresh dill to the top and divide the frittata among plates. Serve with toasted English muffin or favorite toast.

Smoked Salmon Fritata recipe