1 minute read
KITCHEN
SUMMER FAVORITE
Seafood Ceviche
Ceviche—the refreshing dish of seafood marinated in citrus juice, a cooking process dating back 2,000 years—is perfect for this time of the year. It’s light and bright, plus it requires no heat to prepare.
JESSIE RIVAS is the owner and chef of The Pairing Knife food truck which serves the Central Coast.
CENTRAL COAST FARMERS’ HARVESTS DELIVERED TO YOUR HOME OR BUSINESS
SEAFOOD CEVICHE
2 lbs tiger prawns, peeled, deveined, split and rough chopped 1 lb bay scallops, rough chopped 1 whole mango, peeled and small diced ½ cup red onion, diced 2 whole roma tomatoes, diced 1 bunch cilantro, stems removed and rough chopped 2 Tbsp Fresno chili, seeded and minced 1 tsp cumin, toasted and ground 2 tsp honey ½ cup fresh lime juice ¼ cup canola oil salt and pepper to taste garnish options – cilantro sprigs, diced avacado, and/or chipotle lime cream
Mix lime juice and seafood together and let marinate refrigerated for two to four hours. Mix remaining ingredients together and add to marinating seafood for the last twenty minutes. Serve with homemade mini tostada or tortilla chips. SLO LIFE
Fresh Picked & Locally Grown Pesticide Free Produce Weekly or Bi-weekly Delivery No Contract Required
JESSIE’S TIP:
Be sure to allow the seafood to fully “cook” in the lime juice for two hours, but don’t go longer than four hours otherwise you will end up with funky, stringy shrimp.
