Two different ceviches
ISLAND C'VICHE
Courtesy of Chef Randall Warder
Serves 4
ISLAND C'VICHE
· 1 lb Seafood of choice (¼ in dice)
· 8 fl oz Island "Cooking" Marinade (recipe below)
· ¼ cup red onion (¼ in diced)
· ¼ cup cucumber (¼ in diced)
· ½ cup pineapple (¼ in diced)
· 2 tbsp Serrano Chile (thinly sliced)
· 2 tbsp radish (julienne)
· 1 tbsp cilantro (chopped)
· 1 tbsp basil (chopped)
· ½ tsp sea salt
· 2 fl. oz Chile Oil
· ¼ cup cilantro sprigs
· 2 tbsp sesame seeds
· 4 ea orange wedge
THE DISH
Place diced seafood (snapper, scallops, grouper, mahi, shrimp) in a bowl, add the marinade and stir well. Meanwhile, dice the remaining ingredients. After seafood has marinated 2-5 minutes, add remaining ingredients, and toss well. Serve C'Viche in a glass bowl. Garnish each with chile oil, cilantro and orange wedge
Serve C'Viche as is, with tortilla chips or vegetable chips.
ISLAND "COOKING MARINADE
· 4 fl oz orange juice
· 4 fl oz lime juice
· 4 fl oz coconut water
· 1 tsp ginger (grated)
DIRECTIONS
Combine everything in a bowl or bottle and mix well.
SCALLOP C'VICHE
Courtesy of Chef Randall Warder
Serves 4
ISLAND C'VICHE
· 1 lb Scallops (¼ - ½ in. dice)
· 8 fl oz Grapefruit/Habanero "Cooking" Marinade (recipe below)
· ¼ cup red onion (¼ in diced)
· ½ cup snow peas (julienne)
· ½ cup grapefruit (chopped)
· 2 tbsp cilantro (chopped)
· 2 tbsp basil (chopped)
· Pinch of sea salt
· 2 fl. oz Chile Oil
· ¼ cup micro greens
· 4 ea Grapefruit wedge
THE DISH
Place diced scallops in bowl, add the Grapefruit "Cooking" Marinade and stir well. While scallops marinate, cut the remaining ingredients. After scallops have marinated 2-5 minutes, add remaining ingredients and toss well. Serve C'Viche in glass bowls. Garnish each with chile oil, micro greens and Grapefruit wedge.
Serve C'Viche as is, with tortilla chips or vegetable chips.
GRAPEFRUIT/HABANERO "COOKING MARINADE
· 6 fl oz grapefruit juice
· 3 fl oz lime juice
· 1 tsp habanero (roasted & minced)
DIRECTIONS
Combine everything in a bowl or bottle and mix well.