ERIC AND DEBI'S SEAFOOD SEVICHE
This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.
Provided by Eric Debi
Categories Ceviche
Time 6h45m
Yield 10
Number Of Ingredients 14
Steps:
- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 9.4 g, Cholesterol 27.7 mg, Fat 1.6 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 523.8 mg, Sugar 5 g
ERIC AND DEBI'S SEAFOOD SEVICHE
This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.
Provided by Eric Debi
Categories Ceviche
Time 6h45m
Yield 10
Number Of Ingredients 14
Steps:
- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 9.4 g, Cholesterol 27.7 mg, Fat 1.6 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 523.8 mg, Sugar 5 g
ERIC AND DEBI'S SEAFOOD SEVICHE
This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.
Provided by Eric & Debi
Categories Ceviche
Time 6h45m
Yield 10
Number Of Ingredients 14
Steps:
- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 9.4 g, Cholesterol 27.7 mg, Fat 1.6 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 523.8 mg, Sugar 5 g
ERIC AND DEBI'S SEAFOOD SEVICHE
This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.
Provided by Eric & Debi
Categories Ceviche
Time 6h45m
Yield 10
Number Of Ingredients 14
Steps:
- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 9.4 g, Cholesterol 27.7 mg, Fat 1.6 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 523.8 mg, Sugar 5 g
ERIC AND DEBI'S SEAFOOD SEVICHE
This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.
Provided by Eric Debi
Categories Ceviche
Time 6h45m
Yield 10
Number Of Ingredients 14
Steps:
- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 9.4 g, Cholesterol 27.7 mg, Fat 1.6 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 523.8 mg, Sugar 5 g
SEAFOOD CEVICHE AND ELOTE CAFE
Perfect on a warm night with a cold beer or a crisp Sauvignon Blanc From Jeff Smedstad of the Elote Cafe, Sedona, AZ. The chef does not specify red snapper but the data base will not let me enter snapper.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the snapper into very small pieces and mix with the full cup of lime juice.
- Allow to "cook" in the lime juice for 15 minutes or until the fish firms up and turns white.
- In the mean time, combine: 2 T lime juice, olive oil, onion, tomato, salt & pepper, cilantro, avocado, and jalapeños in a bowl and gently mix.
- Drain off and discard the juice and reserve the "cooked" snapper. Fold in the "cooked" snapper into the remaining prepared & combined ingredients
- Serve immediately, ice cold, with crackers or tortilla chips, a wedge of lime and a pickled jalapeño.
Nutrition Facts : Calories 353.2, Fat 22.9, SaturatedFat 3.3, Cholesterol 42.1, Sodium 850.6, Carbohydrate 14.5, Fiber 5.5, Sugar 4, Protein 25.5
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