Succulent Ceviche

Name: Succulent Ceviche
Ingredients: 1/2 pound snapper fresh, can be substituted with any white fish; 1/4 pound shrimp peeled and de-veined; 1/4 pound scallops; 2 tablespoons ginger burnoise; 1 tablespoon chili paste yellow; 2 jalapenos diced; 1 pint orange juice; 1/2 pint lime juice; 1/2 pint lemon juice; 1/2 red onion large, julienne; 1/2 blood orange sliced; fresh cilantro diced; celery fresh, burnoise; salt; pepper

15 ingredients

3 steps

Ingredients

1/2 pound snapper fresh, can be substituted with any white fish
1/4 pound shrimp peeled and de-veined
1/4 pound scallops
2 tablespoons ginger burnoise
1 tablespoon chili paste yellow
2 jalapenos diced
1 pint orange juice
1/2 pint lime juice
1/2 pint lemon juice
1/2 red onion large, julienne
1/2 blood orange sliced
fresh cilantro diced
celery fresh, burnoise
salt
pepper

Directions

1

Cut fish, shrimp and scallops into 1/2-inch cubes and season with salt. Place in refrigerator and let sit for 15-minutes.
2

In a large bowl combine fresh seafood, puree, and julienned onion, orange juice, lemon juice, lime juice, burnoise ginger, and sliced blood orange.
3

Cover and place in refrigerator for two-hours. Before serving garnish with cilantro and corn nuts.