The Classy Cruet
Olive Oils & Vinegars

Taste the difference!

From Our Kitchen

Ceviche

Posted on May 6, 2017 at 5:25 PM



Ingredients

  • 2-16 oz Bags Scallops Bay
  • 1-12 oz Bag small raw deveined tail off shrimp
  • 1 cup Key Lime juice
  • ½ cup lemon juice
  • 1-2 jalapenos
  • 1 half red onion chopped
  • 2 avocados sliced
  • 1 bunch of cilantro chopped
  • 8 small sweet peppers chopped
  • 3 tablespoons fresh garlic minced
  • 15 oz Cherry tomatoes halved
  • 1 cucumber seeded and diced
  • Persian Lime Olive Oil
  • Serve with Bread of choice to be toasted


Instructions

Rinse scallops and shrimp and drain. Cover with lemon and lime juice. Let sit in refrigerator for two hours. Add diced cucumber, chopped red onion, chopped peppers, garlic, tomatoes, and jalapenos to the sea food mix. Refrigerate for fifteen minutes and mix well. Serve with chopped cilantro and toasted bread of choice. Drizzle with Persian Lime Olive Oil. Serve in a martini glass.


By Chef Megan Alig (Creative Cuisine)

Categories: Recipes