Recipes

Dec 10, 2012 6:44 PM

Let's Make a Meal: Ceviche

TUCSON - Today on Let's Make a Meal, Jeese Bright, Executive Chef at Social House Kitchen and Pub, stopped by to make a classic Mexican seafood dish:

Ceviche

1/2 half pound of shrimp- small dice
1/2 Bay scallops 80/120 - cut in half
7 limes - juiced
2 lemons - juiced
1 orange - juiced
Combine juice and seafood and marinate for 12 - 24 hours.

3 Roma tomatoes - seeded - small dice (8 oz, 1/2)
1 English cucumber - seeded - small dice (8 oz, 1/2)
1 Stalk Celery - small dice (4 oz, 1/4)
4 Jalapenos - seeded - small dice (3 oz)
2 Green onions - think slice (1 oz)
1/2 A small red onion - small dice
1 cup clam/tomato juice
2 tablespoons hot sauce
1/4 cup cilantro - chopped
Mix all ingredients together

 

1 avocado - sliced for garnish
1 lime - cut into wedges
3 tostada shells

 

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