1/2 lb Uncooked Shrimp
1/2 lb Uncooked Crab
1/2 cup Ketchup
1 tsp Wasabi Habanero
1-2 Tbsp of Island Poke
Lemon Slices & Wedges


  • In a large pot of boiling water, cook the shrimp & crab for 5-6 minutes (longer if needed but don’t overcook)
  • Drain the hot water and cover the shrimp & crab in ice bath to cool off enough to peel the shells
  • Refrigerate & chill the seafood
  • Mix well the Ketchup and Wasabi Habanero (to individual taste)
  • Fill serving bowl with crushed ice, lay lemon slices flatly on top
  • Then arrange cold crab meat in the center & shrimps in an outer circle
  • Set dipping sauce on a side plate w/ lemon wedges, garnished w/ curly leaf parsley
  • Set Island Poke in a separate bowl w/ small spoon to sprinkle onto seafood as desired
  • Serve w/ Pop Corners popped-corn snack chips to catch any drippings
  • Delicious with grape tomatoes & green grapes combo for healthy noshing

Punch Bowl Fish Tacos

1 lb large Tilapia filets
1Tbsp olive oil
2 tsp Chili Ginger
2 tsp BBQ Pad Thai
Dashes of Island Poke
Avocado slices
Shredded napa cabbage
Fresh squeezed lime juice
Corn of Flour Tortillas


  • Lay fish filets on a plate & season w/ Chili Ginger & BBQ Pad Thai on both sides.
  • Heat oil in skillet over medium high heat.
  • Gently fry the fish filets, 3 minutes each side and remove from skillet – longer if fish is thick.
  • Warm tortillas on stove directly on low flame using tongs, flip over quickly, careful not to burn it (1 minute or less).
  • Cut fish into pieces to fit on the tortilla, shake dashes of Island Poke onto the fish.
  • Splash lime juice onto napa cabbage & add to tacos.
  • Top w/ avocado slices.

Serve with shredded Mexican cheese + fresh crema if desired.