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home > recipes > seafood > chef grant's seafood ceviche
one pound of fresh seafood ( scallops, shrimp etc ) Marinade: 1 1/2 cup extra virgin olive oil 1 cup fresh orange juice 1/2 cup fresh lemon juice 1/2 cup fresh lime juice 1 clove garlic minced 1 small red onion diced 1/2 jalapeño pepper minced 1 red bell pepper diced 1 yellow bell pepper diced 2 plum tomatoes skinned, seeded and diced 1 1/2 cup ripe diced pineapple 1 bunch cilantro chopped fresh cut chives Fresh cut fennel and fennel fronds diced salt, black pepper and cayenne pepper to taste Poaching liquid: Water ( enough to cover seafood ) White wine ( 1/2 to 1 cup or as desired ) 2 lemon slices 1 bay leaf several sprigs fresh thyme Chopped raw fennel to include fennel fronds clove garlic crushed Kosher salt and pepper Very colorful and tasty citrus seafood salad ! The diced pineapple adds just enough sweetness to marinade. Combine all marinade ingredients and set aside. Place all poaching ingredients in heavy duty pot and bring to a simmer. Add raw seafood and gently poach (do not boil!!! ) 2 to 3 minutes so that seafood is almost cooked ( just a bit raw ) in middle Do not over cook. Place the poached seafood in the marinade , cover and marinate at least 2 to 6 hours. It may be chilled in the refrigerator. Yield: 2 to 4 appetizer servings Note: About one pound of seafood will serve 2 to 4 as an appetizer. Increase amounts as needed. Note 2: If preparing a variety of seafood, poach each kind in it's own water for best results. Serve in a white ceramic bowl/cups for presentation along with bread sticks and or assorted crackers.

Chef Grant's Seafood Ceviche


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keyword: grant's
keyword: seafood
keyword: ceviche
ethnicity: spanish
recipes for seafood
recipes by butterflydog
Email Address:
(posted September 19, 2007)

one pound of fresh
seafood ( scallops, shrimp etc )

Marinade:
1 1/2 cup extra virgin
olive oil
1 cup fresh
orange juice
1/2 cup fresh
lemon juice
1/2 cup fresh
lime juice
1
clove garlic minced
1 small red
onion diced
1/2 jalapeño pepper minced
1
red
bell pepper diced
1 yellow
bell pepper diced
2
plum tomatoes skinned, seeded and diced
1 1/2 cup
ripe diced pineapple
1 bunch
cilantro chopped
fresh cut chives
Fresh cut
fennel and fennel fronds diced
salt, black pepper and cayenne pepper to taste
Poaching liquid:
Water ( enough to cover
seafood )
White
wine ( 1/2 to 1 cup or as desired )
2
lemon slices
1
bay leaf
several sprigs fresh
thyme
Chopped
raw fennel to include fennel fronds
clove garlic crushed
Kosher salt and pepper

Very colorful and tasty citrus
seafood salad ! The diced pineapple adds just enough sweetness to marinade.

Combine all marinade ingredients and set aside.

Place all poaching ingredients in
heavy duty
pot and bring to a simmer.

Add
raw seafood and gently poach (do not boil!!! ) 2 to 3 minutes so that seafood is almost cooked ( just a bit raw ) in middle

Do not over cook. Place the poached
seafood in the marinade , cover and marinate at least 2 to 6 hours. It may be chilled in the refrigerator.

Yield: 2 to 4 appetizer servings

Note: About one pound of
seafood will serve 2 to 4 as an appetizer. Increase amounts as needed.

Note 2: If preparing a variety of
seafood, poach each kind in it's own water for best results.

Serve in a white ceramic bowl/cups for presentation along with
bread sticks and or assorted crackers.


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