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