Deliciously Different

Summer Ceviche

4 ounces raw shrimp, ½-inch diced
4 ounces raw red snapper, ¼-inch diced
4 ounces raw sea scallops, ½-inch diced
2 fl oz fresh lemon juice
2 fl oz fresh lime juice
⅓ cup red onion, ¼-inch julienne
⅓ cup red bell pepper, ¼-inch diced
⅓ cup green bell pepper, ¼-inch diced
6 ounces roma tomato, ¼-inch diced
2 tablespoons green onion, minced
5 tablespoons fresh cilantro, roughly chopped
2 teaspoons fresh jalapeno, minced
2 teaspoons fresh garlic, minced
¾ teaspoon toasted cumin seed, ground
¾ teaspoon fine sea salt
¾ teaspoon coarse black pepper

Pat all seafood and fish dry before cutting.

In a large mixing bowl, combine seafood and fish, peppers, onion, tomato, green onion, jalapeno, garlic, and cilantro. Gently fold contents of bowl until well mixed.

In a separate bowl, combine lemon juice, lime juice, toasted cumin, salt and pepper. Whisk a few times to fully combine. Gently fold citrus dressing into seafood mixture. Allow to sit covered in refrigerator for 2 to 4 hours to marinate.

Serve with fried plantain chips.
Yields: 6 servings

Recipe provided by Chef Mike Thom