Petitchef
PETITCHEF

Spicy ceviche trio with grapefruit



Ingredients:

- 1/2 lb tilapia, cut into 1/2-3/4 inch cubes
- 1/4 lb bay scallops
- 1/4 lb rock shrimp
- 1 small bell pepper
- 1/2 cup roasted corn kernels
- 1 small red onion
- 1/2 large jalapeno
- 1 tsp habanero sauce
- 1 tbsp olive oil
- 1/4 cup chopped cilantro
- 6 limes
- 1/2 grapefruit
- sea salt & pepper to taste

Preparation:

Step 1:

Combine all ingredients except for grapefruit sections, bell pepper and corn, mixing gently but thoroughly.

Step 2:

Cover and refrigerate for 1 hour, mix thoroughly again, and refrigerate for another 1-2 hours.

Step 3:

After 2 hours, mix in the diced bell peppers and corn.

Step 4:

Serve in a small bowl and garnish with the grapefruit sections.





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