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Brian with the Bonefish
Grill
Ceviche is
marinated in a citrus-based juice mixture. In addition to adding flavor, the
citric acid causes the proteins in the seafood to "cook" without
heat.
Serves 4
Ingredients
• 4 ounces Key
West Yellow Tail Snapper
• 4 ounces Key
West Pink Shrimp
• 4 ounces
Scallops, small bay scallops
• 8 each Key
Limes, juiced
• 1 Cup Lemon
Juice
• 1 Cup Orange
Juice
• 2 TBSP Red
Bell Pepper, ¼ " diced
• 2 TBSP Long
English seedless Cucumbers, ¼ " diced
• 1 TBSP
Garlic, finely diced
• 2 TBSP
Jalapenos, ¼ " diced
• 1 TBSP Ginger
root, fresh, finely diced
• 2 TBSP
Cilantro, rough chopped
• 1 Each Hass Avocado,
cut into ½ " cubes
• 2 TBSP Medium
Red Onion, ¼ " diced
• To taste Sea
Salt
• To Taste
Cracked Black Pepper
Preparation
Combine
ingredients, cover and let sit in refrigerator for 1 ½ - 2 hours.
Serve with
crispy Plantain or Corn chips for dipping.
CLASSIC
SIDECAR WITH A MANGO TWIST
($5 All Day
Every Day)
Ingredients
Volume
Garnish
Brandy
- your favorite
2 oz
Sugared Rim (wine glass)
Patron Citronge
.50 oz
Fresh Sour Mix
2 oz
Mango
Syrup/Mango Juice .50 oz
Lemon wedge
1 each
Soda Water (top
with)
Procedure:
Squeeze 1 lemon
wedge and drop in pint glass. Combine all ingredients in a pint glass and
add ice until glass is ¾ full. Shake very hard and then pour all
ingredients (including ice) into a sugar rimmed wine glass. Top with ice
& also with a good splash of soda water. Don't forget 2 swizzle
straws.
