Recipe: Spice it up with mixed seafood ceviche
1/4 pound medium size shrimp, peeled, deveined and halved 1/4 pound small bay scallops
12 clams, shucked
8 oysters, shucked
1/4 pound ahi tuna, diced
1 orange, segmented
1 pint cherry tomatoes, halved
1/2 cucumber, deseeded and sliced 1 serrano, sliced
1/2 cup cilantro, chopped
1/2 cup lime juice
1/2 cup lemon juice
Combine seafood and citrus.
Marinate in refrigerator for 20 minutes.
Add remaining ingredients and salt to taste.
Susie Jimenez was the runner-up from season 7 of “Food Network Star” and owns a catering company in the Roaring Fork Valley. Her recipes appear every first Friday in Scene. She can be reached at firstname.lastname@example.org or 970-948-4096.
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Who’s hungry? Roaring Fork Restaurant Week returns Feb. 1