RECIPES / Sustainable Seafood
Chef Allen's Mixto Ceviche
Description
Ingredients to Serve 6-8
Ingredients
8 Oz Red Snapper
8 Oz Conch
8 Oz calamari
½ Cup Freshly squeezed lime juice
¼ Cup Freshly squeezed sour orange juice
½ Medium Scotch bonnet, minced
1 Large Sweet Red Pepper, fine julienne
1 thumb Fresh ginger, fine julienne
1 Medium Red Onion, shaved
1 Teaspoon Minced garlic
1 Tablespoon Kosher Salt
½ Tablespoon Freshly ground black pepper
½ Cup Freshly picked cilantro leaves
Preparation
To prepare the fish and seafood: Cut each into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for up to 1hour.
To prepare the Ceviche: Using a large bowl, add the jalapenos, peppers, ginger, onion, garlic, salt and pepper. Toss lightly. Let this set covered and refrigerated for at least 5 minutes. Add the cilantro and mix well before serving.
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