Barramundi Ceviche Shooters
By Executive Chef Douglass Sisk, The Sardine Factory, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 12

Ingredients: (use organic when possible)
1 lb. Barramundi Fillet*
1 Roma Tomato
1 Jalapeno Pepper
1 Yellow Pepper
1 tbls. Garlic (minced)
1 tbls. Shallot (minced)
1 cup Cilantro (minced)
10 Limes (squeezed)
2 Lemons (squeezed)
1 oz. Tequila
1/4 cup Olive Oil
TT Salt and White Pepper
1 pinch Sugar

1. SDice fish, tomato and peppers into small dice.

2. Mince shallot, garlic and cilantro.

3. Juice lemons and limes.

4. Mix all ingredients together in a bowl.

5. Refrigerate mixture for several hours or until fish is opaque; then mixture is ready to serve in a stylish shot or martini glass.

*Seafood Watch~ recommends U.S. farmed barramundi from the U.S

Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit


 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |