Seafood Ceviche with Calamari, Scallops and Redfish
(Continued from page 2) YIELD: 1 serving 1 ¾ oz. grape tomatoes ¼ oz. Serrano peppers ¼ oz. fresh cilantro 2 oz. red onion 5 Tbsps. lemon juice 5 Tbsps. lime juice 5 Tbsps. orange juice 1 ¾ oz. local redfish 1 ¾ oz. shredded coconut 1 ¾ oz. local kelp (or slaw mix) 1 ¾ oz. scallops, 20-30 count 1 ¾ oz. calamari, rings and tentacles 1. Coarsely chop tomatoes, peppers, local kelp/slaw, cilantro and onions. 2. Dice ...
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