Fresh Ceviche Chef - WECT, weather & sports Wilmington, NC

Fresh Ceviche Chef

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

• 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

Combine ingredients, cover and let sit in refrigerator for 1 ½ - 2 hours.

Serve with crispy Plantain or Corn chips for dipping.

($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)

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.

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