Seafood
Ceviche
By Master Chef Alfonso Contrisciani,
Mozambique Restaruant, Laguna Beach, CA 92651
Nutrition
Note:
649 calories per serving
Ingredients:
3 C8 oz. lump Crabmeat (deshelled)
6 oz. Lobster Meat (cooked and diced 1/4" x 1/4""
8 oz. Shrimp (cooked and diced in 1/4" x 1/4" pieces)
8 oz. Scallops, (washed, muscle removed, poached in court
boullion)
1/2 cup Lime Juice (fresh squeezed)
1/4 cup Scallions (sliced)
1/4 clove Garlic (peeled and sliced razor thin)
1 1/4 tspn. Jalopeno Pepper (deseeded and diced fine)
1 cup Roma Tomato (cored, peeled, deseeded and diced)
2 tbls. Fresh Cilantro (washed and rough chopped)
1/4 cup Avocado (peeled, destined and diced)
TT Salt & White Pepper
Garnish:
4 each Lime Wedges
4 each Avocados Wedges
Leaf lettuce, as base Chopped Romaine
Procedure:
1) Combine diced
tomato, jalepeno pepper, scallion, garlic, lime juice and
salt and pepper, Mix, adjust seasoning and fold in fresh cilantro
and diced avocado.
2)
Fold in gently the crabmeat, poached shrimp, scallops and
lobster! (Poach slightly in water, lemon juice, old bay seasoning
with diced onions, celery, parsley stems, whole black peppercorns
and white wine) Cool prior to adding!
3)
Place a piece of leaf lettuce in Large martini glass, fill
slightly with chiffonade of lettuce, top with seafood mix.
4)
Garnish with lime wedge, avocado fan and cilantro sprig
5)
Serve with toasted pita chips, brushed with olive oil and
southwestern spices
Other
Great Related Links:
Mozembique
Reastaurant & Coastal Lounge
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