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Photo and recipe: University of New Hampshire

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 local redfish into ¼” pieces.
3. Cut scallops in half and cut calamari tentacles in thirds.
4. Mix all ingredients in a bowl and marinate in juices for 8 hours. Strain juice from marinated product.
5. Place 2 oz. seafood mixture on clean scallop shell or small plate and sprinkle with coconut flakes.